Hyperspectral imaging can be a rapid tool to monitor weight loss and quality changes during dry-aging of beef

<p dir="ltr">Dry-aging is a processing technique used to enhance the flavor and eating quality of meat.</p><ul><li>Dry-aging involves various changes such as weight loss, oxidation, and microbial activities.</li><li>Understanding the evolution of these parameters is essential to optimize processing strategies.</li><li>Accurate prediction of meat quality and flavor intensity can help to produce high-quality dry-aged meat.</li></ul><p dir="ltr">Hyperspectral imaging (HSI) is a noninvasive technique which can see beyond visible providing diverse physical and chemical information.</p><ul><li>HSI could be used to accurately predict meat quality and flavor intensity.</li></ul><p></p>