Preliminary investigation of Terahertz spectroscopy to predict pork freshness non-destructively
Abstract Freshness, a very important criterion for pork quality control, is normally assessed by the index of K value. In this paper, Terahertz (THz) spectroscopy was employed to predict K value of pork nondestructively. The THz spectra (0.2~2.0THz) of 80 pork samples with different freshness in the...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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| Series: | Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005016102&lng=en&tlng=en |