Hyperspectral imaging can be a rapid tool to monitor weight loss and quality changes during dry-aging of beef

Dry-aging is a processing technique used to enhance the flavor and eating quality of meat.

• Dry-aging involves various changes such as weight loss, oxidation, and microbial activities.
• Understanding the evolution of these parameters is essential to optimize processing strategies.
• Accurate prediction of meat quality and flavor intensity can help to produce high-quality dry-aged meat.

Hyperspectral imaging (HSI) is a noninvasive technique which can see beyond visible providing diverse physical and chemical information.

• HSI could be used to accurately predict meat quality and flavor intensity.