Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef

作者：ElMasry, Gamal; Sun, Da-Wen^*; Allen, Paul

来源：Journal of Food Engineering, 2012, 110(1): 127-140.

DOI：10.1016/j.jfoodeng.2011.11.028

• Hyperspectral imaging
• Imaging spectroscopy
• Meat
• Beef
• pH
• Colour
• Tenderness

Hyperspectral imaging system operated in the near infrared (NIR) region (900-1700 nm) was developed for non-contact measurement of surface colour, pH and tenderness of fresh beef. Hyperspectral images were acquired for beef samples and their spectral signatures were extracted. The real colour (expressed as L*a*b*), pH and tenderness of the same samples were recorded using traditional contact methods and then modelled with their corresponding spectral data using partial least square regression (PLSR). The L*, b*, pH and tenderness values were predicted with coefficients of determination (R-cv(2)) of 0.88, 0.81, 0.73 and 0.83 and root mean square errors estimated by cross validation (RMSECV) of 1.21, 0.57, 0.06 and 40.75, respectively. The weighted regression coefficients of the resulting PLSR models were used to identify the most important wavelengths and to reduce the high dimensionality of the hyperspectral data. By using these important wavelengths, image processing algorithm was developed to transfer the predicting models to every pixel in the image for visualizing colour and pH in all portions of the sample. The results demonstrated that NIR hyperspectral imaging system is a potential technique for non-destructive prediction of beef quality attributes, thus facilitating identification and classification of beef meat in a simple and fast way. With more improvement in terms of speed and processing, the hyperspectral imaging system could be effectively implemented in commercial meat product processing plants for non-destructive and rapid quality measurements.

• 出版日期2012-5