Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose techniques

Non-destructive prediction of thiobarbituricacid reactive substances (TBARS) value for freshness evaluation of chicken meat using hyperspectral imaging

“…Previous research has demonstrated that several analytical techniques could be developed for rapid and non-destructive measurement of freshness, such as computer vision (Dowlati, Mohtasebi, & de la Guardia, 2012), spectroscopic techniques (visible/near-infrared/mid-infrared/front-face spectroscopy) (Cozzolino & Murray, 2012;Grau et al, 2011;Nilsen, Esaiassen, Heia, & Sigernes, 2002;Liu, He, Wang, & Sun, 2011), odor imaging (Salinas et al, 2014), electronic nose (Huang, Zhao, Chen, & Zhang, 2014) and electronic tongue (Zhang, Wang, Liu, Xu, & Zhou, 2012). These non-destructive techniques have their own characteristics/advantages, but there are still some shortcomings.…”

Determination of sucrose content in sugar beet by portable visible and near-infrared spectroscopy

“…Hence, this paper only presents the procedure of, and results from, analysing relative interactance. Two standard data preprocessing methods, i.e., standard normal variate (SNV) (Herrero Latorre, Peña Crecente, García Martín, & Barciela García, 2013;Huang, Zhao, Chen, & Zhang, 2014) and the first order Savitzky-Golay derivative (SG1) (Sirisomboon, Tanaka, Fujita, & Kojima, 2007), were applied to reduce multi-collinearity and the baseline offset arising from scattering effects, thus enhancing the information related to chemical constituents. A partial least squares (PLS) model was developed by using MATLAB 7.5.0 (The MathWorks, Inc., Natick, MA) with the PLS Toolbox (Eigenvector Research, Inc., Wenatchee, WA).…”

Corona discharge plasma jet for inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on inoculated pork and its impact on meat quality attributes

“…Total VBN content is an important reference index in evaluating pork freshness (Huang et al 2014). In the present study, there was no significant change (P>0.05) in VBN content of either unfrozen or frozen pork upon plasma treatment ( Table 5).…”