Prediction of total volatile basic nitrogen (TVB-N) and 2-thiobarbituric acid (TBA) of smoked chicken thighs using computer vision during storage at 4 °C
Bo Wang, Hongyao Yang, Cong Yang, Fenggui Lu, Xiaodan Wang, Dengyong Liu
Topics & Concepts
RGB color modelFood spoilageMathematicsModified atmosphereFood scienceChemistryArtificial intelligenceComputer scienceShelf lifeBiologyGeneticsBacteriaMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesSpectroscopy and Chemometric Analyses