Freezing can prolong the shelf life of muscle foods and is widely used in their preservation.
However, inevitable quality deterioration can occur during freezing, frozen storage, and …

Background Hyperspectral imaging (HSI) technology fusing spectroscopic technology and
imaging technology has been proposed to achieve rapid and non-destructive inspection of …

Monitoring and identifying the freshness levels of meat holds significant importance in the
field of food safety as it directly relates to human dietary safety. Traditional packaging …

Ultrasound-assisted freezing (UAF) has been proved to be a new technology to improve the
quality of frozen foods. Frequency is an important parameter affecting UAF result. This study …

Real-time detection of frozen meat freshness without thawing is important. This study
investigates inspection of frozen pork quality attributes without thawing using fluorescence …

The potential of two different hyperspectral imaging systems (visible near infrared
spectroscopy (Vis-NIR) and NIR) was investigated to determine TVB-N contents in tilapia …

The effects of mono-, dual-and tri-frequency ultrasound-assisted thawing (UAT) on the
physicochemical quality, water-holding capacity, moisture migration and distribution and …

Lipid and protein oxidation are the main causes of meat deterioration during freezing.
Traditional methods using hyperspectral imaging (HSI) need to train multiple independent …

Food safety is an on-going priority, and fresh meat is easily susceptible to quality
deterioration due to physical, chemical or microbiological factors throughout the supply …

As there is growing interest in process control for quality and safety in the meat industry, by
integrating spectroscopy and imaging technologies into one system, hyperspectral imaging …