Rapid detection of total volatile basic nitrogen (TVB-N) content in beef based on impact deformation characteristics

Mapping Intimacies ◽

10.13031/aim.201801008 ◽

2018 ◽

Author(s):

Yanlei Li ◽

Yongyu Li ◽

Zhixiong Shen ◽

Zhengxuan Li ◽

Yankun Peng ◽

...

Keyword(s):

Rapid Detection ◽

Deformation Characteristics ◽

Total Volatile ◽

N Content ◽

Total Volatile Basic Nitrogen ◽

Impact Deformation ◽

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A feasibility study of rapid nondestructive detection of total volatile basic nitrogen (TVB-N) content in beef based on airflow and laser ranging technique

Meat Science ◽

10.1016/j.meatsci.2018.07.005 ◽

2018 ◽

Vol 145 ◽

pp. 367-374 ◽

Author(s):

Yanlei Li ◽

Wenjuan Wang ◽

Yuan Long ◽

Yankun Peng ◽

Yongyu Li ◽

...

Keyword(s):

Feasibility Study ◽

Laser Ranging ◽

Total Volatile ◽

Nondestructive Detection ◽

N Content ◽

Total Volatile Basic Nitrogen ◽

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Determination of the total volatile basic nitrogen (TVB-N) content in pork meat using hyperspectral fluorescence imaging

Sensors and Actuators B Chemical ◽

10.1016/j.snb.2017.12.102 ◽

2018 ◽

Vol 259 ◽

pp. 532-539 ◽

Author(s):

Hoonsoo Lee ◽

Moon S. Kim ◽

Wang-Hee Lee ◽

Byoung-Kwan Cho

Keyword(s):

Fluorescence Imaging ◽

Pork Meat ◽

Total Volatile ◽

N Content ◽

Total Volatile Basic Nitrogen ◽

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Intelligent evaluation of total volatile basic nitrogen (TVB-N) content in chicken meat by an improved multiple level data fusion model

Sensors and Actuators B Chemical ◽

10.1016/j.snb.2016.07.074 ◽

2017 ◽

Vol 238 ◽

pp. 337-345 ◽

Author(s):

Urmila Khulal ◽

Jiewen Zhao ◽

Weiwei Hu ◽

Quansheng Chen

Keyword(s):

Data Fusion ◽

Chicken Meat ◽

Multiple Level ◽

Total Volatile ◽

Fusion Model ◽

N Content ◽

Total Volatile Basic Nitrogen ◽

Basic Nitrogen ◽

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Nondestructive measurement of total volatile basic nitrogen (TVB-N) content in salted pork in jelly using a hyperspectral imaging technique combined with efficient hypercube processing algorithms

Analytical Methods ◽

10.1039/c3ay40436f ◽

2013 ◽

Vol 5 (22) ◽

pp. 6382 ◽

Author(s):

Quansheng Chen ◽

Yanhua Zhang ◽

Jiewen Zhao ◽

Zhe Hui

Keyword(s):

Hyperspectral Imaging ◽

Imaging Technique ◽

Total Volatile ◽

Nondestructive Measurement ◽

N Content ◽

Total Volatile Basic Nitrogen ◽

Basic Nitrogen ◽

Processing Algorithms

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A feasibility of nondestructive rapid detection of total volatile basic nitrogen content in frozen pork based on portable near-infrared spectroscopy

Microchemical Journal ◽

10.1016/j.microc.2020.105020 ◽

2020 ◽

Vol 157 ◽

pp. 105020

Author(s):

Qin Ouyang ◽

Li Wang ◽

Muhammad Zareef ◽

Quansheng Chen ◽

Zhiming Guo ◽

...

Keyword(s):

Infrared Spectroscopy ◽

Nitrogen Content ◽

Near Infrared Spectroscopy ◽

Rapid Detection ◽

Near Infrared ◽

Total Volatile ◽

Total Volatile Basic Nitrogen ◽

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Prediction of total volatile basic nitrogen (TVB-N) content of chilled beef for freshness evaluation by using viscoelasticity based on airflow and laser technique

Food Chemistry ◽

10.1016/j.foodchem.2019.01.213 ◽

2019 ◽

Vol 287 ◽

pp. 126-132 ◽

Author(s):

Yanlei Li ◽

Xiuying Tang ◽

Zhixiong Shen ◽

Jun Dong

Keyword(s):

Total Volatile ◽

Laser Technique ◽

N Content ◽

Total Volatile Basic Nitrogen ◽

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<i>Study of Total Volatile Basic Nitrogen (TVB-N) Content in Chilled Beef for Freshness Evaluation by Texture Profile Analysis (TPA) along Different Muscle Fiber Directions</i>

10.13031/aim.201900351 ◽

2019 ◽

Author(s):

Hubo Xu ◽

Yingzi Lin ◽

Beibei Zhang ◽

Xiuying Tang

Keyword(s):

Muscle Fiber ◽

Profile Analysis ◽

Texture Profile Analysis ◽

Total Volatile ◽

N Content ◽

Total Volatile Basic Nitrogen ◽

Texture Profile ◽

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Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

Food Chemistry ◽

10.1016/j.foodchem.2010.11.098 ◽

2011 ◽

Vol 126 (3) ◽

pp. 1354-1360 ◽

Author(s):

Jianrong Cai ◽

Quansheng Chen ◽

Xinmin Wan ◽

Jiewen Zhao

Keyword(s):

Fourier Transform ◽

Shear Force ◽

Near Infrared ◽

Nir Spectroscopy ◽

Total Volatile ◽

N Content ◽

Total Volatile Basic Nitrogen ◽

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A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluation

Food Chemistry ◽

10.1016/j.foodchem.2017.06.031 ◽

2017 ◽

Vol 237 ◽

pp. 1179-1185 ◽

Author(s):

Lu Qiao ◽

Xiuying Tang ◽

Jun Dong

Keyword(s):

Total Volatile ◽

N Content ◽

Total Volatile Basic Nitrogen ◽

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Determination of total volatile basic nitrogen (TVB-N) content in pork meat using hyperspectral imaging technique (Conference Presentation)

Sensing for Agriculture and Food Quality and Safety IX ◽

10.1117/12.2263862 ◽

2017 ◽

Author(s):

Hoonsoo Lee ◽

Mirae Oh ◽

Byoung-Kwan Cho ◽

Moon S. Kim

Keyword(s):

Hyperspectral Imaging ◽

Imaging Technique ◽

Pork Meat ◽

Total Volatile ◽

N Content ◽

Total Volatile Basic Nitrogen ◽

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