29 May 2013 Rapid non-destructive assessment of pork edible quality by using VIS/NIR spectroscopic technique
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The objectives of this research were to develop a rapid non-destructive method to evaluate the edible quality of chilled pork. A total of 42 samples were packed in seal plastic bags and stored at 4°C for 1 to 21 days. Reflectance spectra were collected from visible/near-infrared spectroscopy system in the range of 400nm to 1100nm. Microbiological, physicochemical and organoleptic characteristics such as the total viable counts (TVC), total volatile basic-nitrogen (TVB-N), pH value and color parameters L* were determined to appraise pork edible quality. Savitzky-Golay (SG) based on five and eleven smoothing points, Multiple Scattering Correlation (MSC) and first derivative pre-processing methods were employed to eliminate the spectra noise. The support vector machines (SVM) and partial least square regression (PLSR) were applied to establish prediction models using the de-noised spectra. A linear correlation was developed between the VIS/NIR spectroscopy and parameters such as TVC, TVB-N, pH and color parameter L* indexes, which could gain prediction results with Rv of 0.931, 0.844, 0.805 and 0.852, respectively. The results demonstrated that VIS/NIR spectroscopy technique combined with SVM possesses a powerful assessment capability. It can provide a potential tool for detecting pork edible quality rapidly and non-destructively.
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Leilei Zhang, Yankun Peng, Sagar Dhakal, Yulin Song, Juan Zhao, Songwei Zhao, "Rapid non-destructive assessment of pork edible quality by using VIS/NIR spectroscopic technique", Proc. SPIE 8721, Sensing for Agriculture and Food Quality and Safety V, 872106 (29 May 2013); doi: 10.1117/12.2015893; https://doi.org/10.1117/12.2015893

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