D. Dermendzhieva1*, G. Kostadinova1, G. Petkov1, D. Dimov1, T. Dinev2, T. Penev1, Tch. Miteva1, J. Mitev1 1Department of Applied Ecology and Animal Hygiene, Faculty of Agriculture, Trakia University, 6000 Stara Zagora, Bulgaria 2Department of Biochemistry, Microbiology and Physics, Fa

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