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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.
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
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Header DbId: mdl
DbLabel: MEDLINE Ultimate
An: 29413681
AccessLevel: 2
PubType: Academic Journal
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  Data: <searchLink fieldCode="AU" term="%22Jiang+H%22">Jiang H</searchLink>; College of Engineering, China Agricultural University, Beijing 100083, China.<br /><searchLink fieldCode="AU" term="%22Yoon+SC%22">Yoon SC</searchLink>; Quality & Safety Assessment Research Unit, USDA-ARS, Athens, GA 30605, USA.<br /><searchLink fieldCode="AU" term="%22Zhuang+H%22">Zhuang H</searchLink>; Quality & Safety Assessment Research Unit, USDA-ARS, Athens, GA 30605, USA.<br /><searchLink fieldCode="AU" term="%22Wang+W%22">Wang W</searchLink>; College of Engineering, China Agricultural University, Beijing 100083, China. Electronic address: playerwxw@cau.edu.cn.<br /><searchLink fieldCode="AU" term="%22Lawrence+KC%22">Lawrence KC</searchLink>; Quality & Safety Assessment Research Unit, USDA-ARS, Athens, GA 30605, USA.<br /><searchLink fieldCode="AU" term="%22Yang+Y%22">Yang Y</searchLink>; College of Engineering, China Agricultural University, Beijing 100083, China.
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  Data: <searchLink fieldCode="JN" term="%22101160862%22">Meat science</searchLink> [Meat Sci] 2018 May; Vol. 139, pp. 82-90. <i>Date of Electronic Publication: </i>2018 Jan 31.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier%22">Elsevier </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>101160862 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-4138 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203091740%22">03091740 </searchLink><i>NLM ISO Abbreviation: </i>Meat Sci <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.meatsci.2018.01.013
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      – Code: eng
        Text: English
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        StartPage: 82
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      – TitleFull: Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging.
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            NameFull: Jiang H
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            NameFull: Yoon SC
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            NameFull: Zhuang H
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            NameFull: Wang W
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            – D: 01
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              Text: 2018 May
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              Value: 139
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