• Spectroscopy and Spectral Analysis
  • Vol. 41, Issue 9, 2892 (2021)
Hua-feng ZHANG*, Wu WANG1; 2; *;, Yu-rong BAI1;, Yi-ru LIU1;, Tao JIN1;, Xia YU1;, and Fei MA1; 2; *;
Author Affiliations
  • 1. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
  • show less
    DOI: 10.3964/j.issn.1000-0593(2021)09-2892-06 Cite this Article
    Hua-feng ZHANG, Wu WANG, Yu-rong BAI, Yi-ru LIU, Tao JIN, Xia YU, Fei MA. Non-Destructive Identification of Hazardousbone Fragments Embedded in the Frozen-Thawed Pork Based on Multispectral Imaging[J]. Spectroscopy and Spectral Analysis, 2021, 41(9): 2892 Copy Citation Text show less
    References

    [1] M Luukkala, E Hæggström. Food Control, 12, 37(2001).

    [2] T Mohd Khairi M, S Ibrahim, A Md Yunus M et al. Journal of Food Process Engineering, 41, e12808(2018).

    [3] D Goldman. http://www.fsis.usda.gov.Accessed

    [4] J Trafialek, W Kolanowski, S Kaczmarek. Journal of Food Quality, 39, 398(2016).

    [5] D Herrmann, F Ehinger, A Grashorn M. Fleischwirtschaft, 93, 114(2013).

    [6] A Basir O, S Mittal G, R Correia L. Innovative Food Science & Emerging Technologies, 9, 109(2008).

    [7] H Feng C, S Oshita, Y Makino et al. Food Control, 84, 165(2018).

    [8] Z Panagou E, O Papadopoulou, M Carstensen J et al. International Journal of Food Microbiology, 174, 1(2014).

    [9] G J E Nychas, I Ropodi A, Z Panagou E. Meat Science, 135, 142(2018).

    [10] L Estelles-Lopez, D Pavlidis, A Ropodi et al. Food Research International, 99, 206(2017).

    [11] S Kodogiannis V, A Alshejari. Neural Computing & Applications, 28, 3903(2017).

    [12] B Zhang, F Ma, W Wang et al. Journal of the Science of Food and Agriculture, 98, 1832(2018).

    [13] W Sun D, H Cheng J, W Liu Y et al. Food Analytical Methods, 11, 2472(2018).

    [14] F Cai, P Zhu, X Yao et al. Meat Science, 152, 73(2019).

    [15] Y Makinoc, U Siripatrawan. Meat Science, 146, 26(2018).

    [16] Z Panagou E, I Ropodi A, G J E Nychas. Food Control, 73, 57(2017).

    [17] M Kamruzzaman, Y Makino, S Oshita. Analytica Chimica Acta, 853, 19(2015).

    [18] H Qin, F Shi K, F Ma et al. Food Chemistry, 190, 142(2016).

    [19] H Qin, F Ma, C Zhou et al. Food Analytical Methods, 9, 1180(2016).

    [21] M Mostafaei, K Mahmodi, E Mirzaee-Ghaleh. Fuel, 258, 116114(2019).

    [22] W Sun D, D Wu. Talanta, 111, 39(2013).

    [23] A Pifferi, A Torricelli, P Taroni et al. Journal of Biomedical Optics, 9, 474(2004).

    [24] H Qu J, D Liu, W Sun D et al. Innovative Food Science & Emerging Technologies, 20, 316(2013).

    [25] W Sun D, H Cheng J. LWT—Food Science and Technology, 62, 1060(2015).

    [26] F Wu X, J Yu X, L Tang et al. Food Analytical Methods, 11, 768(2018).

    [27] W Cheng W, W Sun D, Q Yang. Journal of Food Engineering, 192, 53(2017).

    [28] M Achata E, A Esquerre C, S Inguglia E et al. Journal of Food Engineering, 246, 134(2019).

    [29] S Fenollosa, L Cervera, R Díaz et al. Procedia Engineering, 25, 313(2011).

    [30] A Vadell, D Cozzolino, N Barlocco et al. LWT—Food Science and Technology, 36, 195(2003).

    CLP Journals

    [1] WANG Mingjiu, DAI Xuejing, TANG Chengqing, LU Zhaoyi. Research on Identification Method of Covered Handwriting Based on Hyperspectral Imaging Technology[J]. Infrared Technology, 2023, 45(1): 56

    Hua-feng ZHANG, Wu WANG, Yu-rong BAI, Yi-ru LIU, Tao JIN, Xia YU, Fei MA. Non-Destructive Identification of Hazardousbone Fragments Embedded in the Frozen-Thawed Pork Based on Multispectral Imaging[J]. Spectroscopy and Spectral Analysis, 2021, 41(9): 2892
    Download Citation