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134 related items for PubMed ID: 29120769

  • 1. Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy.
    Yang Y, Zhuang H, Yoon SC, Wang W, Jiang H, Jia B.
    Food Chem; 2018 Apr 01; 244():184-189. PubMed ID: 29120769
    [Abstract] [Full Text] [Related]

  • 2. Prediction of quality traits and grades of intact chicken breast fillets by hyperspectral imaging.
    Yang Y, Wang W, Zhuang H, Yoon SC, Jiang H.
    Br Poult Sci; 2021 Feb 01; 62(1):46-52. PubMed ID: 32875810
    [Abstract] [Full Text] [Related]

  • 3. Evaluation of factors in development of Vis/NIR spectroscopy models for discriminating PSE, DFD and normal broiler breast meat.
    Jiang H, Yoon SC, Zhuang H, Wang W, Yang Y.
    Br Poult Sci; 2017 Dec 01; 58(6):673-680. PubMed ID: 28812373
    [Abstract] [Full Text] [Related]

  • 4. Prediction of chicken quality attributes by near infrared spectroscopy.
    Barbin DF, Kaminishikawahara CM, Soares AL, Mizubuti IY, Grespan M, Shimokomaki M, Hirooka EY.
    Food Chem; 2015 Feb 01; 168():554-60. PubMed ID: 25172747
    [Abstract] [Full Text] [Related]

  • 5. Predicting pork quality using Vis/NIR spectroscopy.
    Balage JM, da Luz E Silva S, Gomide CA, Bonin Mde N, Figueira AC.
    Meat Sci; 2015 Oct 01; 108():37-43. PubMed ID: 26021598
    [Abstract] [Full Text] [Related]

  • 6. Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy.
    Bowker B, Hawkins S, Zhuang H.
    Poult Sci; 2014 Jul 01; 93(7):1834-41. PubMed ID: 24864280
    [Abstract] [Full Text] [Related]

  • 7. Tenderness classification of fresh broiler breast fillets using visible and near-infrared hyperspectral imaging.
    Jiang H, Yoon SC, Zhuang H, Wang W, Lawrence KC, Yang Y.
    Meat Sci; 2018 May 01; 139():82-90. PubMed ID: 29413681
    [Abstract] [Full Text] [Related]

  • 8. Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy.
    Liu Y, Lyon BG, Windham WR, Lyon CE, Savage EM.
    Poult Sci; 2004 Aug 01; 83(8):1467-74. PubMed ID: 15339027
    [Abstract] [Full Text] [Related]

  • 9. Colour, pH and weight changes of PSE, normal and DFD breast fillets from British broilers treated with a phosphate-free, low salt marinade.
    Sheard PR, Hughes SI, Jaspal MH.
    Br Poult Sci; 2012 Aug 01; 53(1):57-65. PubMed ID: 22404805
    [Abstract] [Full Text] [Related]

  • 10. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets.
    Barbut S, Zhang L, Marcone M.
    Poult Sci; 2005 May 01; 84(5):797-802. PubMed ID: 15913193
    [Abstract] [Full Text] [Related]

  • 11. Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy.
    Wold JP, Veiseth-Kent E, Høst V, Løvland A.
    PLoS One; 2017 May 01; 12(3):e0173384. PubMed ID: 28278170
    [Abstract] [Full Text] [Related]

  • 12. Rapid and non-destructive determination of drip loss and pH distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared (Vis-NIR) hyperspectral imaging.
    He HJ, Wu D, Sun DW.
    Food Chem; 2014 Aug 01; 156():394-401. PubMed ID: 24629986
    [Abstract] [Full Text] [Related]

  • 13. The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant.
    Woelfel RL, Owens CM, Hirschler EM, Martinez-Dawson R, Sams AR.
    Poult Sci; 2002 Apr 01; 81(4):579-84. PubMed ID: 11989759
    [Abstract] [Full Text] [Related]

  • 14. Near-infrared spectroscopy detects woody breast syndrome in chicken fillets by the markers protein content and degree of water binding.
    Wold JP, Måge I, Løvland A, Sanden KW, Ofstad R.
    Poult Sci; 2019 Jan 01; 98(1):480-490. PubMed ID: 30165657
    [Abstract] [Full Text] [Related]

  • 15. The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts.
    De Marchi M, Penasa M, Cecchinato A, Bittante G.
    Meat Sci; 2013 Feb 01; 93(2):329-35. PubMed ID: 23098602
    [Abstract] [Full Text] [Related]

  • 16. Integration of spectral and textural features of visible and near-infrared hyperspectral imaging for differentiating between normal and white striping broiler breast meat.
    Jiang H, Yoon SC, Zhuang H, Wang W, Li Y, Yang Y.
    Spectrochim Acta A Mol Biomol Spectrosc; 2019 Apr 15; 213():118-126. PubMed ID: 30684880
    [Abstract] [Full Text] [Related]

  • 17. The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant.
    Owens CM, Hirschler EM, McKee SR, Martinez-Dawson R, Sams AR.
    Poult Sci; 2000 Apr 15; 79(4):553-8. PubMed ID: 10780653
    [Abstract] [Full Text] [Related]

  • 18. [Prediction of water holding capacity of fresh pork using near infrared spectroscopy].
    Hu YH, Guo KQ, Noguchi G, Kawano S, Satake T.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2009 Dec 15; 29(12):3259-62. PubMed ID: 20210145
    [Abstract] [Full Text] [Related]

  • 19. Classification of structurally related commercial contrast media by near infrared spectroscopy.
    Yip WL, Soosainather TC, Dyrstad K, Sande SA.
    J Pharm Biomed Anal; 2014 Mar 15; 90():148-60. PubMed ID: 24374816
    [Abstract] [Full Text] [Related]

  • 20. Visible-near-infrared spectroscopy to predict water-holding capacity in normal and pale broiler breast meat.
    Samuel D, Park B, Sohn M, Wicker L.
    Poult Sci; 2011 Apr 15; 90(4):914-21. PubMed ID: 21406380
    [Abstract] [Full Text] [Related]

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