Evaluation of biomarkers that influence the freshness of beef during storage using VIS/NIR hyperspectral imaging
Biomarkers influencing the freshness of beef during storage were detected using VIS/NIR hyperspectral imaging (HSI). A total of 18 cuts of eye round from three cattle were vacuum-packaged and wet-aged at 4 ± 2 °C for 27 days. Throughout this period, freshness was maintained as evidenced by a signifi...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Academic Press
2025
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/123253/1/123253.pdf http://psasir.upm.edu.my/id/eprint/123253/ https://www.sciencedirect.com/science/article/pii/S0023643824015858 |
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