Spectral Detection Techniques for Non-Destructively Monitoring the Quality, Safety, and Classification of Fresh Red Meat

Predicting the Content of 20 Minerals in Beef by Different Portable Near-Infrared (NIR) Spectrometers

“…A summary of the results of the calibration and external validation models (the latter obtained from herds and sampling dates not included in the calibration dataset) built using PLS regression for all three instruments is presented in Table 3 . There are several other recent studies on the accuracy of predicting meat characteristics using NIR spectroscopy [ 26 , 27 ]. The best results were obtained predicting the chemical composition of organic matter of meat and the color traits, whereas modest results were obtained for the other physical traits, such as drip and cooking losses and meat tenderness [ 13 , 28 , 29 , 30 ].…”

Shining light into meat – a review on the recent advances in in vivo and carcass applications of near infrared spectroscopy

“…Several authors have evaluated and reported applications of hyperspectral imaging as a non‐destructive method for assessing beef quality (Cluff et al ., ; Naganathan et al ., ,b; Peng et al ., ; Elmasry et al ., ; Xiong et al ., ; Wang et al ., ). In recent years, several authors have reported the ability of hyperspectral imaging to measure meat quality parameters such as tenderness, water holding capacity, intramuscular fat and proximate composition is just a few example (Cluff et al ., ; Naganathan et al ., 2008a; Peng et al ., ).…”

“…(2008a) have evaluated the use of hyperspectral imaging (400–1000 nm) to predict tenderness in 14‐day post‐mortem samples, in both cooked and fresh meat samples. Similar studies were reported by other authors using hyperspectral imaging and other vibrational spectroscopy techniques (Elmasry et al ., ; Xiong et al ., ; Wang et al ., ).…”

“…In addition, issues related to meat safety, such microbial contamination and spoilage, meat freshness (e.g. total volatile nitrogen) are still not well defined or addressed using NIR or HSI in the meat industry where the detection limits, reference and instrumentation are an obvious bottleneck (Wang et al ., ).…”

“…Despite these interference issues, several researchers have reported and evaluated the capability of NIR reflectance spectroscopy to assess any traits (e.g. fat, fatty acids and colour) associated with meat quality in live animals, to predict different properties associated with meat carcass quality at the abattoir (Prieto et al ., ; Wang et al ., ). Table summarises some of the main characteristics of both NIR and hyperspectral imaging spectroscopy used in the analysis of meat.…”