Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging.
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| Title: | Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging. |
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| Authors: | Jiang H; College of Engineering, China Agricultural University, Beijing 100083, China., Yoon SC; Quality & Safety Assessment Research Unit, USDA-ARS, Athens, GA 30605, USA., Zhuang H; Quality & Safety Assessment Research Unit, USDA-ARS, Athens, GA 30605, USA., Wang W; College of Engineering, China Agricultural University, Beijing 100083, China. Electronic address: playerwxw@cau.edu.cn., Lawrence KC; Quality & Safety Assessment Research Unit, USDA-ARS, Athens, GA 30605, USA., Yang Y; College of Engineering, China Agricultural University, Beijing 100083, China. |
| Source: | Meat science [Meat Sci] 2018 May; Vol. 139, pp. 82-90. Date of Electronic Publication: 2018 Jan 31. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1873-4138 |
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| DOI: | 10.1016/j.meatsci.2018.01.013 |
