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. 2021 Oct 20;8:755007. doi: 10.3389/fnut.2021.755007

Figure 3.

Figure 3

Visible near-infrared (VIS-NIR) spectrum of (A) three kinds of beef cut and corresponding multispectral images at 500 nm of (B) sirloin, (C) flank, (D) shank; and multi spectral images at 760 nm of (E) sirloin, (F) flank, and (G) shank.