21 July 2016 Measurement of muscle food spoilage using fluorescence imaging
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Abstract
A conventional fluorescence microscope is used to detect muscle foods (meat and poultry) spoilage. Fluorescence images are acquired based on native intrinsic tissue emission at selective excitation wavelengths. Multivariate data analysis algorithm, e.g. nonnegative matrix factorization (NMF) is used to unmix the fluorescence signal due to different native fluorohpores. Relative concentrations of these fluorophores are retrieved and used to detect the spoilage of the meat. The method can potentially be used to design a portable device which may utilize a conventional color camera such as a cell phone camera for data acquisition and analysis, and achieve rapid in-situ spoilage detection.
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Binlin Wu, Binlin Wu, Kevin Dahlberg, Kevin Dahlberg, } "Measurement of muscle food spoilage using fluorescence imaging", Proc. SPIE 9711, Imaging, Manipulation, and Analysis of Biomolecules, Cells, and Tissues IX, 97110X (21 July 2016); doi: 10.1117/12.2213943; https://doi.org/10.1117/12.2213943
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