Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process

Kai Dong,Yufang Guan,Qia Wang, Yonghui Huang,Fengping An,Qibing Zeng,Zhang Luo,Qun Huang

Food Chemistry: X（2023）

Cited 2|Views14

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Abstract

•Hyperspectral techniques was first used to monitor the oxidation process of yak meat.•TVB-N values were found to be highly correlated with the freshness index of yak meat.•Predictive abilities of PCR, SVR and PLSR models were compared.•The CARS-PLSR model exhibited excellent predictive power and model stability.

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Key words

Hyperspectral technique,Yak meat,Freshness,PCR,SVR,PLSR

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