Simultaneous determination of tenderness and Escherichia coli contamination of pork using hyperspectral scattering technique - Tao, Feifei; Peng, Yankun; Li, Yongyu; Chao, Kuanglin; Dhakal, Sagar (Meat science, 2012)
Keywords: analysis; Animals; Biological and medical sciences; Calibration; chemistry; Colony Count, Microbial; Consumer Product Safety; correlation; Escherichia coli; Escherichia coli - isolation & purification; Escherichia coli contamination; Food Contamination; Food Contamination - analysis; Food industries; Food Microbiology; Food Microbiology - methods; Fundamental and applied biological sciences. Psychology; hyperspectral imagery; Hyperspectral imaging; isolation & purification; Light scattering; Lorentzian distribution function; Meat; Meat - microbiology; Meat and meat product industries; methods; microbiology; Muscle, Skeletal; Muscle, Skeletal - chemistry; Muscle, Skeletal - microbiology; Pork; prediction; rapid methods; Swine; Tenderness; Validation Studies as Topic; Escherichia coli contamination; Light scattering; Pork; Lorentzian distribution function; Tenderness; Hyperspectral imaging; Escherichia coli; Meat product; Bacteria; Enterobacteriaceae