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Volume: 2 | Article ID: art00077
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Multispectral Experimentations for Turkey Meat Quality Analysis during Storage
  DOI :  10.2352/CGIV.2004.2.1.art00077  Published OnlineJanuary 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.

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A.-C. Legrand, P. Marty-Mahe, P. Loisel, "Multispectral Experimentations for Turkey Meat Quality Analysis during Storagein 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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