K. Kolev Abstract. The purpose of this research is the reduction of feature spaces to decrease the features for qualifying the ready-to-cook minced meat products. The elaboration uses hyperspace reduction methods, through the selection of features or through the extraction of features

K. Kolev Abstract. In the study a model has been developed for obtaining polarized hyperspectral images of ready-to-cook minced meat products. Polarized hyperspectral characteristics have been taken down, which confirmed the adequacy of the model developed for determining the quality