High pH thresholding of beef with VNIR hyperspectral imaging

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

doi:10.1016/j.meatsci.2017.07.012

Cited by 15 publications

(7 citation statements)

References 13 publications

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“…The MR decreases exponentially, with is in accordance with other raw materials e.g. pumpkin [8], diverse vegetables [9] and apples [10], only to mention a few, and can be explained by a high heat and mass transfer coefficient during surface evaporation [7] in the initial stage of drying. During drying, the flux of moisture from the inside to the surface decreases and is smaller than the evaporation on the surface [11]…”

Section: Drying Behavior and Water Activitymentioning

confidence: 54%

Impact of processing temperature on drying behavior and quality changes in organic beef

Gersdorff

Shrestha

Raut

et al. 2018

Proceedings of 21th International Drying Symposium

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The drying of beef has gained an increasing interest and the organic market shows an increasing demand for dried beef products. In this study, organic beef meat slices were dried at 50 °C, 60 °C and 70 °C. Moisture content and color was measured throughout the drying process alongside Vis/VNIR hyperspectral images of the slices. The results of the total color difference (ΔE) showed the biggest change for samples dried at 50 °C (ΔE = 25.6). The aw value was the lowest for slices dried at 50 °C (0.744). The hyperspectral data gave promising results regarding non-invasive prediction of moisture content and color. Keywords: beef drying; drying behavior;color; hyperspectral imaging; quality.

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Section: Drying Behavior and Water Activitymentioning

confidence: 54%

Impact of processing temperature on drying behavior and quality changes in organic beef

Gersdorff

Shrestha

Raut

et al. 2018

Proceedings of 21th International Drying Symposium

Self Cite

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“…Thus, the meat will present greater water loss, lighter color and more flaccid consistency, favoring the development of lactic acid bacteria. 28 …”

Section: Resultsmentioning

confidence: 99%

Trade and Safety Issues of Raw Beef from the Countryside of Bahia State, Brazil

Vidal

Menezes

Souza

et al. 2020

Journal of Public Health Research

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Background: Brazil is one of the world's largest meat exporters. However, there is a paradox in this situation due to existing non-inspected meat trade and technical-sanitary failures in retail marketing. Design and methods: This study aimed at characterizing the issues of trade, food safety and quality of raw beef in the street market of a municipality in the state of Bahia. An exploratory, quantitative and census study was carried out, at 17 raw beef vending locations. A questionnaire was administered and meat samples were collected (n=34), which were submitted to a physicochemical assessment, color analysis and microbiological analyses.Results: Meat sellers were between 20 and 64 years of age, predominantly males (82.4%), with limited education and without professional training (64.7%). Medians for temperature and pH in the small butcher shops samples were 18.10ºC and 5.75 respectively, and 21.80ºC and 5.50, in small supermarkets samples. The difference in pH was significant (p<0.05). The filtration test suggested quality changes in 17.65% of the samples. No frauds were detected. Total coliform count medians were 4.90 and 4.78 log CFU/g, for the samples taken from butcher shops and supermarkets, respectively. E. coli was identified in approximately 40.0% of the samples. Salmonella spp. were confirmed in two samples collected in the butcher shops. There was a significant association between inadequate storage conditions and microorganism counts (p<0.02).Conclusions: The results evidenced a meat supply with preservation failures and non-compliance with hygiene requirements, constituting a consumers’ health hazard, not in line with an agro-exporting country model.

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“…As we consider 10 different levels of phenol concentration, a classification problem is implied. Support Vector Machines (SVM) were in the past successfully used for HSI data classification and regression and are still a very popular tool (Crichton et al, 2017;Kang, Xiang, Li, & Benediktsson, 2017;Tong Qiao et al, 2015). The general idea is to find a hyperplane that separates two classes by selecting a small number of observations, the support vectors, of each class that are closest to the hyperplane.…”

Section: Discussionmentioning

confidence: 99%

Potential of UV and SWIR hyperspectral imaging for determination of levels of phenolic flavour compounds in peated barley malt

et al. 2019

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In this study, ultra-violet (UV) and short-wave infra-red (SWIR) hyperspectral imaging (HSI) was used to measure the concentration of phenolic flavour compounds on malted barley that are responsible for smoky aroma of Scotch whisky. UV-HSI is a relatively unexplored technique that has the potential to detect specific absorptions of phenols. SWIR-HSI has proven to detect phenols in previous applications. Support Vector Machine Classification and Regression was applied to classify malts with ten different concentration levels of the compounds of interest, and to estimate the concentration respectively. Results reveal that UV-HSI is at its current development stage unsuitable for this task whereas SWIR-HSI is able to produce robust results with a classification accuracy of 99.8% and a squared correlation coefficient of 0.98 with a Root Mean Squared Error of 0.32 ppm for regression. The results indicate that with further testing and development, HSI may potentially be exploited in an industrial production environment.

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High pH thresholding of beef with VNIR hyperspectral imaging

Cited by 15 publications

References 13 publications

Impact of processing temperature on drying behavior and quality changes in organic beef

Impact of processing temperature on drying behavior and quality changes in organic beef

Trade and Safety Issues of Raw Beef from the Countryside of Bahia State, Brazil

Potential of UV and SWIR hyperspectral imaging for determination of levels of phenolic flavour compounds in peated barley malt

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