A Potential Use of 3‐D Scanning to Evaluate the Chemical Composition of Pork Meat

Abstract

The use of the 3-D scanning method in industrial practice will allow to evaluate the chemical composition of meat in online mode on a dressing and fabrication line and in a rapid, noninvasive manner. The control of the raw material using the 3-D scanning will allow to make visual assessment more objective and will enable optimal standardization of meat batches prior to processing stage. It will ensure not only the repeatability of product quality characteristics, but also optimal use of raw material-lean and fat meat. The knowledge of chemical composition of meat is essential due to legal requirements associated with mandatory nutrition facts labels on food products.

Estimation of Chemical Composition of Pork Trimmings by Use of Density Measurement—Hydrostatic Method

“…The expanded transformation of the formula was reported in Adamczak et al [17] Assuming the slight variability of N Fe , and assuming that fat density is lower than the density of water and protein, it can be concluded that system density is proportional to the content of fat (x f ). Therefore, there is a theoretical possibility of correlating the density with fat content and, consequently, with the content of water and protein.…”

“…The search for new, non-invasive, quick, and low-cost methods for the analysis of the chemical composition of meat and other raw materials is the subject of many studies [10]. For example, there were some attempts to use near infra-red spectrometry (NIRS) [9,11], dual energy x-ray (DXR) [4,12,13], ultrasound [14,15], computed tomography (CT) [16], and 3D scanning [17,18] for this purpose. Among the methods for density determination, the hydrostatic method (using Archimedes' principle) is the simplest to use, and also the cheapest.…”

Using Density Measurement on Semispinalis capitis as a Tool to Determinate the Composition of Pork Meat

“…The methodology was done according to Adamczak et al (2015). Briefly, the detector resolution was 2560 × 1920 (pix) and the test was conducted in the following scanning field 180 × 240 × 210 mm (height × depth × width).…”

“…The problem is of particular importance for whole muscle products such as kesslers, sirloin steaks, hams, and bacon in which the determination of the basic chemical composition using standard methods involves sample destruction. Results of a single element examination often do not reflect the content of basic chemical components in an entire production lot (Adamczak et al 2015). Thus, meat chemical composition should be one of the strict control elements.…”

“…The literature (Adamczak et al 2015;Nowak et al 2016) demonstrates that chemical composition of meat (water, protein, and fat content) is strictly correlated to its density. The density determination can be performed using several methods: pycnometric, hydrostatic, and indirectly with modern method of 3D scanning, thanks to which a precise volume determination is possible, which allows for the calculation of a product density (Marcotte et al 2008;Michailidis et al 2009;Kelkar et al 2011).…”