HYPERSPECTRAL IMAGING TECHNIQUE AS A STATE OF ART TECHNOLOGY IN MEAT SCIENCE

2016 ◽  
Vol 2 (3) ◽  
pp. 127-137
Author(s):  
Hasan Ibrahim Kozan ◽  
Cemalettin Sariçoban ◽  
Hasan Ali Akyürek ◽  
Ahmet Ünver
Keyword(s):  
Meat Quality ◽  
Hyperspectral Imaging ◽  
Imaging Technique ◽  
Saturated Fat ◽  
Cholesterol Content ◽  
Quality Parameters ◽  
Meat Industry ◽  
Meat Safety ◽  
Non Destructive ◽  
Day By Day

Nowadays, the concern of meat consumption, safety and quality has been popular due to some health risks such coronary heart disease, stroke and diabetes caused by the content as saturated fat, cholesterol content and carcinogenic compounds, for consumers. The importance of the need of new non-destructive and fast meat analyze methods are increasing day by day.  For this, researchers have developed some methods to objectively measure the meat quality and meat safety as well as illness sources. Hyperspectral imaging technique is one of the most popular technology which combines imaging and spectroscopic technology. This technique is a non-destructive, real-time and easy-to-use detection tool for meat quality and safety assessment. It is possible to determine chemical structure and related physical properties of meat.It is clear that hyperspectral imaging technology can be automated for manufacturing in meat industry and all of data’s obtained from the hyperspectral images which represents the chemical quality parameters of meats in the process can be saved to database. 

Meat Quality Evaluation by Hyperspectral Imaging Technique: An Overview

2012 ◽  
Vol 52 (8) ◽  
pp. 689-711 ◽  
Author(s):  
Gamal Elmasry ◽  
Douglas F. Barbin ◽  
Da-Wen Sun ◽  
Paul Allen
Keyword(s):  
Meat Quality ◽  
Hyperspectral Imaging ◽  
Quality Evaluation ◽  
Imaging Technique

scholarly journals Quality parameters of hunted game meat: Sensory analysis and pH monitoring

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Roberto Viganò ◽  
Eugenio Demartini ◽  
Fiammetta Riccardi ◽  
Annafrancesca Corradini ◽  
Martina Besozzi ◽  
...  
Keyword(s):  
Meat Quality ◽  
Roe Deer ◽  
Ph Monitoring ◽  
Saturated Fat ◽  
Quality Parameters ◽  
Adult Males ◽  
High Quality ◽  
Safety Standards ◽  
Game Meat ◽  
Wild Game

The aim of the present research is to propose a new, quick and objective method for the certification of hunted and/or culled wild game meat quality and to monitor its origin and the hunting practices adopted by hunters. The expected deliverable is a new labelling scheme for Italian hunted wild game meat that will guarantee high quality and safety standards for consumers and will decrease transaction costs of the supply chains. During the 2015, 2016 and 2017 hunting seasons, 1,056 hunted wild ungulates were sampled. Specifically, alpine chamois (n=537), roe deer (n=113), red deer (n=342) and wild boar (n=64), which were all hunted in the VCO2-Ossola Nord hunting district (Verbania Province, Piedmont, Italy). Samples of the longissimus dorsi were collected to evaluate the nutritional parameters and the acid profiles of the products. As a measure of meat quality, pH values have been recorded after slaughtering by inserting a probe in the semimembranosus muscle. The results were categorized as DFD (pH≥6,2), intermediate DFD (5,8≤pH<6,2) and high-quality meat (pH <5,8). As explanatory variables for the quality of wild game meat, differences based on age, gender and hunting practices were considered. Concerning the latter variables, measures were collected from animals received at hunting districts control centers by trained technicians who also collected information on the hunting practices, i.e., bleeding and evisceration of the carcasses and number of shots. Nutritional values showed low fat (<3 g per 100 g), low saturated fat (<1,5 g per 100 g) and high protein contents. Furthermore, wild game meat has high values of ω3 and CLA, ensuring a positive ω6/ω3 ratio. Differences were found in the concentrations of fat between age and gender, considering that during the mating season, adult males’ weight loss can exceed 40%. Hunting practices seem to affect meat quality.

Hyperspectral Imaging—A New Era of Applications in Non-Destructive Sensing of Meat Quality

NIR news ◽  
2012 ◽  
Vol 23 (6) ◽  
pp. 9-14 ◽  
Author(s):  
Gamal ElMasry ◽  
Da-Wen Sun ◽  
Mohammed Kamruzzaman ◽  
Douglas Barbin ◽  
Paul Allen
Keyword(s):  
Meat Quality ◽  
Hyperspectral Imaging ◽  
New Era ◽  
Non Destructive

Nondestructive Detection of Firmness of Hami Melon by Hyperspectral Imaging Technique

2013 ◽  
Vol 42 (5) ◽  
pp. 592-595 ◽  
Author(s):  
李锋霞 LI Fengxia ◽  
马本学 MA Benxue ◽  
何青海 HE Qinghai ◽  
吕琛 Lv Chen ◽  
王宝 WANG Bao ◽  
...  
Keyword(s):  
Hyperspectral Imaging ◽  
Imaging Technique ◽  
Non Destructive

Applications of Visible and near-Infrared Hyperspectral Imaging for Non-Destructive Detection of the Agricultural Products

2011 ◽  
Vol 317-319 ◽  
pp. 909-914
Author(s):  
Ying Lan Jiang ◽  
Ruo Yu Zhang ◽  
Jie Yu ◽  
Wan Chao Hu ◽  
Zhang Tao Yin
Keyword(s):  
Hyperspectral Imaging ◽  
Near Infrared ◽  
Imaging System ◽  
Imaging Technique ◽  
Agricultural Products ◽  
Quality Inspection ◽  
Hyperspectral Reflectance ◽  
Imaging And Spectroscopy ◽  
Non Destructive

Agricultural products quality which included intrinsic attribute and extrinsic characteristic, closely related to the health of consumer and the exported cost. Now, imaging (machine vision) and spectrum are two main nondestructive inspection technologies to be applied. Hyperspectral imaging, a new emerging technology developed for detecting quality of the food and agricultural products in recent years, combined techniques of conventional imaging and spectroscopy to obtain both spatial and spectral information from an objective simultaneously. This paper compared the advantage and disadvantage of imaging, spectrum and hyperspectral imaging technique, and provided a description to basic principle, feature of hyperspectral imaging system and calibration of hyperspectral reflectance images. In addition, the recent advances for the application of hyperspectral imaging to agricultural products quality inspection were reviewed in other countries and China.

scholarly journals Mechanical and Biochemical Methods for Rigor Measurement: Relationship with Eating Quality

2019 ◽  
Vol 2019 ◽  
pp. 1-13
Author(s):  
Carlos Álvarez ◽  
Lara Morán ◽  
Derek F. Keenan ◽  
Anne-Maria Mullen ◽  
Gonzalo Delgado-Pando
Keyword(s):  
Meat Quality ◽  
Early Stage ◽  
Deep Understanding ◽  
Quality Parameters ◽  
Research Literature ◽  
Eating Quality ◽  
Consumer Acceptability ◽  
Meat Industry ◽  
Meat Tenderness ◽  
Extrinsic Factors

Meat quality parameters are affected by a complex series of interacting chemical, biochemical, physical, and physiological components that determine not only the suitability for consumption and the conditions for further processing and storage but also consumer acceptability. Deep understanding and careful manipulation of these intrinsic and extrinsic factors have to be taken in account to ensure high quality of meat, with better technological properties and increased safety for consumers. Among meat quality characteristics, meat tenderness has been perceived as the most important factor governing consumer acceptability. Therefore, being able to early predict meat texture and other related parameters in order to guarantee consistent eating quality to the final consumer is one of the most sought-after goals in the meat industry. Accurate measurements of both the biochemical and mechanical characteristics that underpin muscle and its transformation into meat are key factors to an improved understanding of meat quality, but also this early-stage measurements may be useful to develop methods to predict final meat texture. It is the goal of this review to present the available research literature on the historical and contemporary analyses that could be applied in early postmortem stages (pre-rigor and rigor) to determine the biochemical and physical characteristics of the meat that can potentially impact the eating quality.

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