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Multispectral Experimentations for Turkey Meat Quality Analysis during Storage
A.-C. Legrand
P. Marty-Mahe
P. Loisel
  DOI :  10.2352/CGIV.2004.2.1.art00077  Published Online :  January 2004
Abstract

Multispectral experimentations were carried out to investigate the feasibility of determining the storage time of turkey meat. The behavior of turkey breast samples during storage was examined by spectroradiometry, spectrocolorimetry and multispectral imaging. Spectral analysis between 400nm and 700nm revealed that intensity variations on several spectral bands were related with structural and chemical changes during storage process.

Journal Title : Conference on Colour in Graphics, Imaging, and Vision
Publisher Name : Society of Imaging Science and Technology
Publisher Location : 7003 Kilworth Lane, Springfield, VA 22151, USA
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 DOI 10.2352/CGIV.2004.2.1.art00077
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A.-C. Legrand, P. Marty-Mahe, P. Loisel, "Multispectral Experimentations for Turkey Meat Quality Analysis during Storage"  in Proc. IS&T CGIV 2004 Second European Conf. on Colour in Graphics, Imaging, and Vision,  2004,  pp 384 - 387,  https://doi.org/10.2352/CGIV.2004.2.1.art00077

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Copyright © Society for Imaging Science and Technology 2004
72010351
Conference on Colour in Graphics, Imaging, and Vision
conf colour graph imag vis
2158-6330
Society of Imaging Science and Technology
7003 Kilworth Lane, Springfield, VA 22151, USA
2158-6330(20040101)2004:1L.384;1-
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Articles
Multispectral Experimentations for Turkey Meat Quality Analysis during Storage
LegrandA.-C.
Marty-MaheP.
LoiselP.
01012004
2004
1
384
387
2004
Multispectral experimentations were carried out to investigate the feasibility of determining the storage time of turkey meat. The behavior of turkey breast samples during storage was examined by spectroradiometry, spectrocolorimetry and multispectral imaging. Spectral analysis between 400nm and 700nm revealed that intensity variations on several spectral bands were related with structural and chemical changes during storage process.