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Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat

journal contribution
posted on 2023-05-03, 10:08 authored by Marlon M.Reis, Robbe Van Beers, Mahmoud Al-Sarayreh, Paul ShortenPaul Shorten, Wei Yan, Wouter Saeys, Reinhard Klette, Cameron CraigieCameron Craigie
Spectroscopy in the visible near-infrared spectral (Vis-NIRS) range combined with imaging techniques (hyperspectral imaging, HSI) allows assessment of chemical composition, texture, and meat structure. The use of HSI in the meat and food industry has observed a significant growth in the last decade, yet its use for assessment of meat it is not optimal yet. The application of HSI for assessment of meat is reviewed with focus on its ability to capture meat unique chemical and structural characteristics. While HSI is widely used for assessment of chemical composition, a limited number of evidences on its ability to handle the effect of different sources of variation on the assessment is found. The use of spatially resolved spectroscopy has been able to detect structural information related to animal background, muscle type, rigor process and ageing. Similarly the use of texture features seem to capture unique characteristics of meat.

History

Rights statement

© 2018 Elsevier Ltd. All rights reserved.

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

Meat Science

ISSN

0309-1740

Citation

M.Reis, M., Van Beers, R., Al-Sarayreh, M., Shorten, P., Yan, W. Q., Saeys, W., … Craigie, C. (2018). Chemometrics and hyperspectral imaging applied to assessment of chemical, textural and structural characteristics of meat. Meat Science, 144, 100–109. doi:10.1016/j.meatsci.2018.05.020

Contract number

A21233

Job code

67373X04

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