Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat

Abstract

Spectroscopy in the visible near-infrared spectral (Vis-NIRS) range combined with imaging techniques (hyperspectral imaging, HSI) allows assessment of chemical composition, texture, and meat structure. The use of HSI in the meat and food industry has observed a significant growth in the last decade, yet its use for assessment of meat it is not optimal yet. The application of HSI for assessment of meat is reviewed with focus on its ability to capture meat unique chemical and structural characteristics. While HSI is widely used for assessment of chemical composition, a limited number of evidences on its ability to handle the effect of different sources of variation on the assessment is found. The use of spatially resolved spectroscopy has been able to detect structural information related to animal background, muscle type, rigor process and ageing. Similarly the use of texture features seem to capture unique characteristics of meat.

Rheological and Antimicrobial Properties of Chitosan and Quinoa Protein Filmogenic Suspensions with Thyme and Rosemary Essential Oils

“…The entropy is higher when all elements of the co-occurrence matrix are equal and smaller when the elements are different [54]; thus, more homogeneous surfaces are probably the result of the antimicrobial effect of EOs.…”

Identification of Cold Spots Using Non-Destructive Hyperspectral Imaging Technology in Model Food Processed by Coaxially Induced Microwave Pasteurization and Sterilization

“…External diffuse reflectance captures information about the surface of the sample. In addition, light scattering is due to the interaction of light with the sample [ 17 , 18 ]. The detection of the outgoing photons (as a result of scattering inside of the sample) enables us to identify absorbing/scattering as well as the amount reflected (specular and external diffuse).…”

“…These processes are wavelength-dependent, which makes the use of the entire Vis-NIR spectrum a rich source of information about the chemical and structural characteristics of samples. The combination of Vis-NIRS with imaging techniques (hyperspectral imaging—HSI) enables scanning a region of interest (ROI) with a Vis-NIR spectrum being acquired per pixel in that region [ 17 , 18 ].…”

“…It offers an excellent option as it is a non-invasive technology. This has previously been used to identify contaminants in fruits [ 20 ] and damages due to handling in vegetables [ 21 ] contamination in poultry carcasses [ 22 ] and red-meat quality and safety grading [ 17 , 18 ]. Recently, new HSI sensors, called snapshot HSI sensors, have been introduced with advantages of low-cost systems, high-speed data collection (ability to work at the standard video rate), and completely portable systems.…”

Hyperspectral Imaging Coupled with Multivariate Analysis and Image Processing for Detection and Visualisation of Colour in Cooked Sausages Stuffed in Different Modified Casings

“…Hyperspectral imaging (HSI), which can provide the spectral information along with the spatial distribution from a subject, is superior to the traditional spectroscopic methods [1]. The prediction map, as the most attractive part of HSI, enables the different attributes to be displayed from spot to spot in samples [2][3][4][5][6][7][8]. It has been intensively applied for meat adulteration detection [9][10][11][12]; monounsaturated and polyunsaturated fatty acid prediction in processed pork meats [13]; textural feature assessments of normal and white striping broiler breast meat [14]; and monitoring bacterial contaminations in chicken meat [15], the shelf-life of packaged bratwurst [16], and the pH [4], colour, [5] and triphosphate content [6] in ready-to-eat sausages.…”