Hyperspectral Imaging (HSI) for meat quality evaluation across the supply chain: Current and future trends

Jia, Wenyang; Ruth, Saskia M. van; Scollan, Nigel D.; Koidis, Anastasios

doi:10.1016/j.crfs.2022.05.016

Cited by 29 publications

(17 citation statements)

References 96 publications

(88 reference statements)

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“…Figure 2a shows the raw data spectra which were collected prior to any pre-processing filters. Figure 2b shows the averaged spectra of the samples at the different maturation time points (10,20,30, and 40 days).…”

Section: Trial 1 311 Spectra Collectionmentioning

confidence: 99%

“…Figure 2a shows the raw data spectra which were collected prior to any preprocessing filters. Figure 2b shows the averaged spectra of the samples at the different maturation time points (10,20,30, and 40 days). Visually, the reflectance spectral data for the four time points are extremely similar, with some distribution variation around 800-1000 nm between samples.…”

Section: Spectra Collectionmentioning

confidence: 99%

“…The attributes highlighted as being measured using this technique included determination of color, pH, tenderness, water-holding capacity, microbial spoilage, and marbling, depending on the species of animal from which the meat was obtained. In a more recent review article, Jia et al [10] outlined the use of HSI for meat quality evaluation across the supply chains, including its use in the following: (i) determining the color of fresh meat; (ii) determining the water content; (iii) determining the biogenic amine index; (iv) determining total viable count; (v) determining the nutritional composition; (vi) detecting adulteration; and (vii) determining gel and water injection. In addition, the review article also discussed possible future applications of HSI in the supply chain.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Utilization of Hyperspectral Imaging with Chemometrics to Assess Beef Maturity

Haughey,

Montgomery,

Moser

et al. 2023

Foods

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There is a growing demand from consumers for more assurance in premium food products such as beef and especially steak. The quality of beef steak is primarily dictated by the maturation which ultimately influences its taste and flavor. These enhanced qualities have resulted in steak becoming a premium product that consumers are willing to pay a premium price for. A challenge, however, is analyzing the maturity of beef by traditional analytical techniques. Hyperspectral imaging (HSI) is a methodology that is gaining traction mainly due to miniaturization, improved optics, and software. In this study, HSI was applied to wet aged beef supplied at various stages of maturity, with spectral data generated using a portable hyperspectral camera. Two trials were conducted over a five-month period: (i) proof of principle and (ii) a bespoke sampling trial for the industry. With the support of industry participation, all samples were sourced from a highly reputable UK/Ireland supplier. To enhance data interpretation, the spectral data collected were combined with multivariate analysis. A range of chemometric models were generated using unsupervised and supervised methods to determine the maturity of the beef, and external validation was performed. The external validation showed good accuracy for “unknown samples” tested against the model set and ranged from 74 to 100% for the different stages of maturity (20, 30, and 40 days old). This study demonstrated that HSI can detect different maturity timepoints for beef samples, which could play an important role in solving some of the challenges that the industry faces with ensuring the authenticity of their products. This is the first time that portable HSI has been coupled with chemometric modeling for assessing the maturity of beef, and it can serve as a model for other food authenticity and quality applications.

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Section: Trial 1 311 Spectra Collectionmentioning

confidence: 99%

Section: Spectra Collectionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Utilization of Hyperspectral Imaging with Chemometrics to Assess Beef Maturity

Haughey,

Montgomery,

Moser

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…The range of applications within the food industry is wide and has been extensively covered in the literature by several literature reviews. Those studies cover a wide range of applications including wheat-based products [2], dairy products [3,4], cereals [5], fruits and vegetables [6,7], meat [8][9][10], or condiments [11]. Additionally, it has also been applied to detect adulteration [12] or fraud [13].…”

Section: Introductionmentioning

confidence: 99%

Perspective Chapter: Hyperspectral Imaging for the Analysis of Seafood

Ortega¹,

Lindberg²,

Anderssen³

et al. 2023

Hyperspectral Imaging - A Perspective on Recent Advances and Applications

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Hyperspectral imaging technology is able to provide useful information about the interaction between electromagnetic radiation and matter. This information makes possible chemical characterization of materials in a non-invasive manner. For this reason, the technology has been of great interest for the food industry in recent decades. In this book chapter, we provide a survey of the current status of the use of hyperspectral technology for seafood evaluation. First, we provide a brief description of the optical properties of tissue and an introduction to the instrumentation used to capture these images. Then, we survey the main applications of hyperspectral imaging in the seafood industry, including the quantification of different chemical components, the estimation of freshness, the quality assessment of seafood products, and the detection of nematodes, among others. Finally, we provide a discussion about the current state of the art and the upcoming challenges for the application of this technology in the seafood industry.

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“…Near-infrared hyperspectral imaging (NIR-HSI), which acquires spectral images in the NIR region (850-2500 nm), has attracted attention in the food and industrial fields. This imaging type can nondestructively analyze the components of objects that cannot be easily distinguished with visible light, such as fat in meat, composition of similarly colored resins, and foreign matter contamination [1][2][3][4][5][6]. One notable aspect of NIR absorption spectroscopy, particularly over 1000 nm (OTN), is the inclusion of information from the overtones and combination tones of molecular vibrations.…”

Section: Introductionmentioning

confidence: 99%

Development of a visible and over 1000 nm hyperspectral imaging rigid-scope system using supercontinuum light and an acousto-optic tunable filter

Takamatsu,

Fukushima,

Sato

et al. 2023

Preprint

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We propose a rigid-scope system that can perform hyperspectral imaging (HSI) between visible to over 1000 nm (OTN) using a supercontinuum light source and an acousto-optic tunable filter to emit specific wavelengths. In this study, the system was developed, and its optical performance verification and classification ability were investigated. Consequently, it was demonstrated that HSI (490–1600 nm) could be performed. In addition, seven different targets could be classified by the neural network with an accuracy of 99.6%, recall of 93.7%, and specificity of 99.1%, when the wavelength range of OTN was extracted from HSI data as train data.

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Hyperspectral Imaging (HSI) for meat quality evaluation across the supply chain: Current and future trends

Cited by 29 publications

References 96 publications

Utilization of Hyperspectral Imaging with Chemometrics to Assess Beef Maturity

Utilization of Hyperspectral Imaging with Chemometrics to Assess Beef Maturity

Perspective Chapter: Hyperspectral Imaging for the Analysis of Seafood

Development of a visible and over 1000 nm hyperspectral imaging rigid-scope system using supercontinuum light and an acousto-optic tunable filter

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