10 May 2016 Recent advances in rapid and non-destructive assessment of meat quality using hyperspectral imaging
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Abstract
Meat is an important food item in human diet. Its production and consumption has greatly increased in the last decades with the development of economies and improvement of peoples' living standards. However, most of the traditional methods for evaluation of meat quality are time-consuming, laborious, inconsistent and destructive to samples, which make them not appropriate for a fast-paced production and processing environment. Development of innovative and non-destructive optical sensing techniques to facilitate simple, fast, and accurate evaluation of quality are attracting increasing attention in the food industry. Hyperspectral imaging is one of the promising techniques. It integrates the combined merits of imaging and spectroscopic techniques. This paper provides a comprehensive review on recent advances in evaluation of the important quality attributes of meat including color, marbling, tenderness, pH, water holding capacity, and also chemical composition attributes such as moisture content, protein content and fat content in pork, beef and lamb. In addition, the future potential applications and trends of hyperspectral imaging are also discussed in this paper.
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Feifei Tao, Michael Ngadi, "Recent advances in rapid and non-destructive assessment of meat quality using hyperspectral imaging", Proc. SPIE 9860, Hyperspectral Imaging Sensors: Innovative Applications and Sensor Standards 2016, 98600G (10 May 2016); doi: 10.1117/12.2235593; https://doi.org/10.1117/12.2235593
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