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November 13, 2017Journal of the Science of Food and Agriculture

Real‐time prediction of pre‐cooked Japanese sausage color with different storage days using hyperspectral imaging

Chao‐Hui Feng Yoshio Makino Masatoshi Yoshimura Francisco J. Rodríguez‐Pulido

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Abstract

HSI combined with PLSR and FSMR can be used to quantify and visualize evolution of sausage redness under different storage days.

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Cite This Study

Feng et al. (2017) studied this question.

synapsesocial.com/papers/69dabf83a6045d71bfa3e0ba https://doi.org/10.1002/jsfa.8746

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Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

1Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casingOriginal Research · 2014 · 61 citations
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4Immersion Vacuum‐Cooling as a Novel Technique for Cooling Meat Products: Research Advances and Current State‐of‐the ArtReview · 2015 · 27 citations
5Stepwise Multiple Regression Method to Forecast Fish LandingCross-Sectional Study · 2010 · 148 citations

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