Integration of generalized additive models and hyperspectral imaging for quality prediction in Chaoshan beef meatballs: A comprehensive "raw materials-processing-quality-sensory" model.

• Tác giả: Yongzhe He, Runxiang Mao, Shuqi Tang, Xingguo Tian, Xiaoyan Xu, Qian You, Yukun Yuan
• Ngôn ngữ: eng
• Thông tin xuất bản: Canada : Food research international (Ottawa, Ont.) , 2025
• Bộ sưu tập: NCBI
• ID: 569237

Tóm tắt

Maintaining consistent quality of Chaoshan beef meatballs (CBMs) is challenging due to the intricate production processes and stringent raw material requirements, with no effective method currently available for real-time monitoring during production. In this study, a comprehensive "raw materials-processing-quality-sensory" network model to predict CBMs quality attributes by integrating generalized additive model (GAM) with (HSI) was developed. GAM showed strong predictive performance for key attributes such as the pH (R