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MEAT QUALITY ASSESSMENT USING FLUORESCENCE IMAGING TECHNIQUE

Ensuring safety and quality of food products is a primary need. Thus, there is a need of developing rapid and reliable techniques for quality assessment. This paper evaluates the potential of auto-fluorescence for analyzing quality of meat products. In this paper, the image acquisition and image analysis procedures are described. The auto fluorescence of meat was found to increase with the age of meat stored under room temperature and humidity.