Classification of organic beef freshness using VNIR hyperspectral imaging

Crichton, Stuart; Kirchner, Sascha; Porley, Victoria; Retz, Stefanie; Gersdorff, Gardis von; Hensel, Oliver; Weygandt, Martin; Sturm, Barbara

doi:10.1016/j.meatsci.2017.02.005

Cited by 36 publications

(15 citation statements)

References 33 publications

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“…Beef is rich in nutrients, and thus has been become one of the common meats in the daily diet around the world. However, beef is also susceptible to spoilage due to its high level of moisture and protein content . A variety of preservation methods such as chemical preservatives，bio‐preservation, chilling, freezing and active packaging have been developed to prolong the shelf life of meat .…”

Section: Introductionmentioning

confidence: 99%

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

et al. 2020

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BACKGROUND In this study, low‐field nuclear magnetic resonance (LF‐NMR) and magnetic resonance imaging (MRI) were used to investigated the moisture migration of beef during refrigeration storage, and its relationships to some physicochemical quality indicators were analyzed using partial least squares regression. RESULTS Three water components ascribed to bound water, immobilized water and free water in beef matrix were revealed by LF‐NMR relaxation results. The transverse relaxation time and peak area of immobilized water declined as storage proceeded, as a result of disruption to the microstructure revealed by scanning electron microscope images. MRI images found obvious water migration of beef during refrigeration storage, and scanning electron microscopy images revealed that the integrity of the muscle fiber bundle was destroyed. In addition, increased storage time also led to increases in pH, total volatile basic nitrogen, TBARS (thiobarbituric acid reactive substances) value, weight loss, cooking loss and b* value, and to decreases in water holding capacity (WHC), L* and a* values, and textural properties. CONCLUSION The strong correlations between water migration and the physicochemical quality changes suggested the possibility of LF‐NMR as a rapid and non‐invasive method to evaluate beef quality. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

et al. 2020

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“…According to the authors, they were successfully able to distinguish beef into fresh and frozen-thawed and fresh and matured samples based upon CIELAB between beef met samples. However, superior classification rates were reported using HSI [9].…”

Section: Animal Proteins (Meat and Meat Products)mentioning

confidence: 99%

“…In order to gain consumer faith in the food industry, it is essential that the accurate labelling of meat products be consistently ensured [9]. Verification of correct meat labelling is a critical aspect of good industry practice and important to producers, retailers, and consumers [9].…”

Section: Animal Proteins (Meat and Meat Products)mentioning

confidence: 99%

“…Verification of correct meat labelling is a critical aspect of good industry practice and important to producers, retailers, and consumers [9]. The distinction between fresh, and frozen and thawed, and matured, and matured frozen-thawed beef meat samples using hyperspectral imaging (500-1100 nm) and CIELAB measurements was reported [9]. According to the authors, they were successfully able to distinguish beef into fresh and frozen-thawed and fresh and matured samples based upon CIELAB between beef met samples.…”

Section: Animal Proteins (Meat and Meat Products)mentioning

confidence: 99%

“…These attributes critically important and form essential attributes of modern production facilities [6] and an evolving and modern food industry also requires efficient and non-invasive technologies that are able to provide information about food quality [7,8]. Different technologies can offer the food industry with these advantages, where molecular spectroscopy, for example near and mid infrared (NIR and MIR) are the most attractive due to their inherent characteristics (e.g., speed, low cost) [9][10][11]. Spectroscopy applications that are detailed in the literature by researchers in the field have been primarily rely on spot measurements using either the NIR or visible (Vis) regions of the electromagnetic spectrum.…”

Section: Introductionmentioning

confidence: 99%

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A Short Update on the Advantages, Applications and Limitations of Hyperspectral and Chemical Imaging in Food Authentication

et al. 2018

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Around the world, the food industry needs to maintain high quality and safety standards in order to satisfy consumers demand for healthy foods and to trace the origin of raw materials and products that are used during food manufacture. These objectives can be achieved by applying analytical methods and techniques that are able to provide information about composition, structure, physicochemical properties, and sensory characteristics of foods. Modern techniques and methods based on spectroscopy (near infrared (NIR), mid infrared (MIR), Raman) are highly desirable due to their low cost and easy to implement, and often requiring minimal sample preparation. This paper reviews some of the advantages and recent applications of hyperspectral and chemical imaging to discriminate and authenticate foods.

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Visible Light Imaging

Ali

Hashim

2021

Electromagnetic Technologies in Food Science

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Classification of organic beef freshness using VNIR hyperspectral imaging

Cited by 36 publications

References 33 publications

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

A Short Update on the Advantages, Applications and Limitations of Hyperspectral and Chemical Imaging in Food Authentication

Visible Light Imaging

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