Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging

ElMasry, Gamal; Sun, Da‐Wen; Allen, Paul

doi:10.1016/j.foodres.2011.05.001

Cited by 251 publications

(86 citation statements)

References 41 publications

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“…The ideal value of latent variables was found by the minimum prediction value of the summation of squares prediction error (PRESS) (Elmasry et al, 2011).…”

Section: Statistical Analysis and Partial Least Squares (Pls) Calibramentioning

confidence: 99%

Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)

et al. 2019

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The potential of near-infrared spectroscopy (NORS) to predict the physicochemical characteristics of the porcine longissimus dorsi (LD) muscle was evaluated in comparison to the standard methods of pH and color for meat quality analysis compared to the pH results with Colorimeter and pH meter. Spectral information from each sample (n = 77) was obtained as the average of 32 successive scans acquired over a spectral range from 400 -2498 nm with a 2 -nm gap for calibration and validation models. Partial least squares (PLS) regression was used for each individual model. An R 2 and a residual predictive deviation (RPD) of 0.67/1.7, 0.86/2, and 0.76/1.9 were estimated for color parameters L*, a*, and b*, respectively. Final pH had an R 2 of 0.67 and a RPD of 1.6. NORS showed great potential to predict color parameter a* of porcine LD muscle. Further studies with larger samples should help improve model quality.Keywords: carcasses; color analysis; longissimus dorsi; partial least squares regression; pH analysis.Practical Application: Development of prediction curves for evaluation of pork meat quality.

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“…The ideal value of latent variables was found by the minimum prediction value of the summation of squares prediction error (PRESS) (Elmasry et al, 2011).…”

Section: Statistical Analysis and Partial Least Squares (Pls) Calibramentioning

confidence: 99%

Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)

et al. 2019

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“…Thus, imaging analysis with a digital camera may provide an alternative method for assessing the water-holding capacity by determining the conformation parameters and color, which have high correlation with the water-holding capacity of breast meat. Several high-performance techniques for determining the water-holding capacity of meat, such as the hyperspectral imaging technique (Qiao et al, 2007), near-infrared (NIR) hyperspectral imaging (ElMasry et al, 2011), and nuclear magnetic resonance (NMR) (Bertram et al, 2001), have been used. However, these techniques require costly equipment, whereas imaging analysis using a digital camera is inexpensive.…”

Section: Introductionmentioning

confidence: 99%

Imaging Analysis by Digital Camera for Separating Broiler Breast Meat with Low Water-Holding Capacity

2017

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Separating breast meat with low water-holding capacity, conformation parameters (thickness, volume, bottom sarea, and perimeter), and color of chicken breast meat were measured by direct measurement and by imaging analysis with a digital camera. Samples were obtained from a production line. The L* value was used to separate the samples by three characteristics designating the quality of the meat: dark-colored samples (L*＜50), normal-colored samples (50≤L*≤56), and light-colored samples (L*＞56). Light-colored samples had higher moisture content, thawing loss, drip loss, and lower pH compared with those of normal-and dark-colored samples. Lower thickness was observed in the light-colored samples compared with those of normal-and dark-colored samples. Light-and normalcolored samples had a greater volume of meat than did the dark-colored samples. Imaging analysis showed that lightcolored samples had a greater bottom area and perimeter compared with those of normal-and dark-colored samples. However, these conformation parameters showed low correlation with water-holding capacity, which was determined as thawing and drip loss of the samples. Therefore, the conformation parameters, determined by direct measurement or imaging analysis, could not be used to predict the water-holding capacity of breast meat. Nevertheless, waterholding capacity showed high correlation with the L* value of breast meat. Imaging analysis could be used to separate light-colored breast meat with mostly low water-holding capacity. The accuracy of determining the characteristics of light-, normal-, and dark-colored samples by imaging analysis was evaluated. The characteristics of lightcolored samples were determined with higher accuracy by imaging analysis than were the characteristics of normaland dark-colored samples. This result indicated that imaging analysis using a digital camera could be used to separate light-colored breast meat with mostly low water-holding capacity from normal-and dark-colored meat.

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“…한편, 현대인의 n6/n3 권장비율은 4∼10:1 이 적정한 것으로 알려져 있으나 (Park et al, 2010), 인스턴 트 식품을 많이 섭취하는 청소년들의 경우 n6/n3 지방산 비 율이 20:1을 넘을 것으로 추정하고 있다 (Lee, 2009 지 않았다. 신선 육제품을 구매할 때 소비자들이 고려하는 요 인으로는 육색, 육즙삼출, 가시 지방의 함량이 있다 (Elmasry et al, 2011). 즉, 생산자 및 소비자들은 보수력이 높은 식육 을 선호하며, 보수력은 식육의 pH와 관련되어 있다 Choi et al, 2009 (Fletcher, 2002).…”

Section: 측정하였다unclassified

Comparison of Physicochemical Characteristics of the Meat in Four Lines of Korean Native Chickens

Lee¹,

Utama²,

Baek³

et al. 2015

Korean Journal of Poultry Science

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This study was conducted to compare carcass yield and meat quality among four lines of Korean native chickens (Yeonsan Ogye, Hyunin Black, Hoengseong Yakdak and Hwangbong) and White Leghorn as control. Chickens (N=23, male) were grown under same conditions and slaughtered at 56 weeks old to observe the physicochemical differences in breast and leg meats. The live and carcass weights of Hwangbong were significantly higher than other chickens (p<0.05). Four lines of Korean native chickens, regardless of the part, had higher shear force value than White Leghorn (p<0.05). In addition, the breast meat of Korean native chickens had higher cooking loss and lower water holding capacity than that of White Leghorn. The cooked meat of Hwangbong particularly were more chewy, gummy and cohesive with lower tenderness than other chickens (p<0.05). Oleic acid content which is related to meat flavor was significantly higher in the breast meat of Hoengseong Yakdak (39.6%). The meat of Korean native chickens had lower n6/n3 ratio, in which the breast and leg meat of Hoengseong Yakdak contained the lowest ratio (p<0.05). The meat of Hwangbong and Hoengseong Yakdak were more acceptable than the others according to sensory test (p<0.05).

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Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging

Cited by 251 publications

References 41 publications

Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)

Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)

Imaging Analysis by Digital Camera for Separating Broiler Breast Meat with Low Water-Holding Capacity

Comparison of Physicochemical Characteristics of the Meat in Four Lines of Korean Native Chickens

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