Beef Quality Grade Classification Based on Intramuscular Fat Content Using Hyperspectral Imaging Technology

Beef Quality Grade Classification Based on Intramuscular Fat Content Using Hyperspectral Imaging Technology

Fat content is one of the most important parameters of beef grading. In this study, a hyperspectral imaging (HSI) system, combined with multivariate data analysis, was adopted for the classification of beef grades. Three types of beef samples, namely Akaushi (AK), USDA prime, and USDA choice, were u...

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Bibliographic Details
Main Authors: Mohammed Raju Ahmed, DeMetris D. Reed, Jennifer M. Young, Sulaymon Eshkabilov, Eric P. Berg, Xin Sun
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Applied Sciences
Subjects:
multivariate data analysis
partial least squares discriminant analysis
Savitzky–Golay second derivatives pre-processing method
Online Access:https://www.mdpi.com/2076-3417/11/10/4588

Internet

https://www.mdpi.com/2076-3417/11/10/4588

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