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Quality Evaluation of Beef and Pork

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Hyperspectral Imaging Technology in Food and Agriculture

Part of the book series: Food Engineering Series ((FSES))

Abstract

The meat industry is the largest food industry in the United States. There exists a need for objective, non-invasive systems for sorting meat based on quality traits to facilitate marketing. Hyperspectral imaging has a great potential to fulfill the need, as it can collect both spatial (structural) and spectral (biochemical) information on the meat surface. This section will focus on hyperspectral imaging of beef and pork.

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Author information

Authors and Affiliations

  1. Department of Biological Systems Engineering, University of Nebraska–Lincoln, Lincoln, NE, USA

    Govindarajan Konda Naganathan, Kim Cluff & Jeyamkondan Subbiah

  2. Computer Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA

    Ashok Samal

  3. Animal Science, University of Nebraska–Lincoln, Lincoln, NE, USA

    Chris Calkins

  4. Department of Food Science and Technology, University of Nebraska–Lincoln, Lincoln, NE, USA

    Jeyamkondan Subbiah

Authors
  1. Govindarajan Konda Naganathan
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  2. Kim Cluff
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  3. Ashok Samal
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  4. Chris Calkins
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  5. Jeyamkondan Subbiah
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Corresponding author

Correspondence to Jeyamkondan Subbiah .

Editor information

Editors and Affiliations

  1. Agricultural Research Service, U.S. Department of Agriculture, Athens, Georgia, USA

    Bosoon Park

  2. Agricultural Research Service, U.S. Department of Agriculture, East Lansing, Michigan, USA

    Renfu Lu

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Konda Naganathan, G., Cluff, K., Samal, A., Calkins, C., Subbiah, J. (2015). Quality Evaluation of Beef and Pork. In: Park, B., Lu, R. (eds) Hyperspectral Imaging Technology in Food and Agriculture. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-2836-1_10

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