Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process

Food Chemistry

Volumn 152, Issue , 2014, Pages 197-204

  Liu, Dan ^a   Sun, Da Wen ^a,b   Qu, Jiahuan ^a   Zeng, Xin An ^a   Pu, Hongbin ^a   Ma, Ji ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Hyperspectral imaging; Moisture content; Non destructive; Porcine meat; Salting process; Spectroscopic transformation

Indexed keywords

FORECASTING; IMAGING TECHNIQUES; LEAST SQUARES APPROXIMATIONS; LINEAR REGRESSION; MOISTURE; MOISTURE DETERMINATION; OPTIMIZATION; REFLECTION; SPECTROSCOPY;

HYPERSPECTRAL IMAGING; HYPERSPECTRAL IMAGING TECHNIQUES; MULTIPLE LINEAR REGRESSIONS; NON DESTRUCTIVE; PARTIAL LEAST SQUARES REGRESSIONS (PLSR); PORCINE MEAT; REGRESSION COEFFICIENT; SPECTROSCOPIC TRANSFORMATION;

MEATS;

ABSORBANCE SPECTRA; ARTICLE; FOOD PROCESSING; IMAGE PROCESSING; IMAGING SYSTEM; KUBELKA MUNK SPECTRA; MEAT; MOISTURE; NONHUMAN; REFLECTANCE SPECTRA; SPECTROSCOPY; SWINE;

SUS;

HYPERSPECTRAL IMAGING; MOISTURE CONTENT; NON-DESTRUCTIVE; PORCINE MEAT; SALTING PROCESS; SPECTROSCOPIC TRANSFORMATION;

ANIMALS; FOOD HANDLING; MEAT; MULTIVARIATE ANALYSIS; SPECTRUM ANALYSIS; SWINE; WATER;

EID: 84890529771     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.107     Document Type: Article

References (50)

1. AOAC (1997). Official methods of analysis of AOAC international (16th ed., 3rd revision). Washington, D.C.: Association of Official Analytical Chemists. Method 950.46-Forced Air oven drying method; Method 985.14-moisture in meat and poultry products, rapid microwave drying method.
2. D.F. Barbin, G. ElMasry, D.-W. Sun, and P. Allen Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging Food Chemistry 128 2013 1162 1171
3. N. Barlocco, A. Vadell, F. Ballesteros, G. Galietta, and D. Cozzolino Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy Animal Science 82 2006 111 116
4. w and moisture and NaCl contents of fermented pork sausages Meat Science 85 2010 325 330
5. Z.W. Cui, S.Y. Xu, and D.-W. Sun Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of chinese chive leaves Drying Technology 22 3 2004 563 575 (Pubitemid 38554514)
6. A.E. Delgado, and D.-W. Sun Desorption isotherms for cooked and cured beef and pork Journal of Food Engineering 51 2 2002 163 170 (Pubitemid 33094066)
7. C.J. Du, and D.-W. Sun Comparison of three methods for classification of pizza topping using different colour space transformations Journal of Food Engineering 68 3 2005 277 287
8. G. Elmasry, D.F. Barbin, D.-W. Sun, and P. Allen Meat Quality evaluation by hyperspectral imaging technique: An overview Critical Reviews in Food Science and Nutrition 52 8 2012 689 711
9. G. ElMasry, D.-W. Sun, and P. Allen Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging Food Research International 44 9 2011 2624 2633
10. G. ElMasry, N. Wang, A. ElSayed, and M. Ngadi Hyperspectral imaging for nondestructive determination of some quality attributes for strawberry Journal of Food Engineering 81 1 2007 98 107 (Pubitemid 46178468)
11. G. ElMasry, N. Wang, and C. Vigneault Detecting chilling injury in red delicious apple using hyperspectral imaging and neural networks Postharvest Biology and Technology 52 2009 1 8
12. Y.-Z. Feng, and D.-W. Sun Determination of total viable count (TVC) in chicken breast fillets by near-infrared hyperspectral imaging and spectroscopic transforms Talanta 2012 10.1016/j.talanta.2012.11.042
13. A.J. Gaitan-Jurado, V. Ortiz-Somovilla, F. Espana-Espana, J. Perez-Aparicio, and E.J. De Pedro-Sanz Quantitative analysis of pork dry-cured sausages to quality control by NIR spectroscopy Meat Science 78 2008 391 399 (Pubitemid 351172608)
14. P.K. Ghosh, and D.S. Jayas Use of spectroscopic data for automation in food processing industry Sensing & Instrumentation for Food Quality 3 2009 3 11
15. F. Guy, S. Prache, A. Thomas, D. Bauchart, and D. Andueza Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS) Food Chemistry 127 2011 1280 1286
16. H.-J. He, D. Wu, and D.-W. Sun Non-destructive and rapid analysis of moisture distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared hyperspectral imaging Innovative Food Science and Emerging Technologies 2012 10.1016/j.ifset.2013.02.009
17. A. Iqbal, D.-W. Sun, and P. Allen Prediction of moisture, colour and pH in cooked, pre-sliced turkey hams by NIR hyperspectral imaging system Journal of Food Engineering 11 2013 742 751
18. M. Kamruzzaman, G. ElMasry, D.-W. Sun, and P. Allen Prediction of some quality attributes of lamb meat using NIR hyperspectral imaging and multivariate analysis Analytica Chimica Acta 2011 10.1016/j.aca.2011.11.037
19. M. Kamruzzaman, G. ElMasry, D.-W. Sun, and P. Allen Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression Innovative Food Science and Emerging Technologies 2012 10.1016/j.ifset.2012.06.003
20. V. Kestens, J. Charoud-Got, A. Bau, A. Bernreuther, and H. Emteborg Online measurement of water content in candidate reference materials by acousto-optical tuneable filter near-infrared spectrometry (AOTF-NIR) using pork meat calibrants controlled Food Chemistry 106 2008 1359 1365 (Pubitemid 350011014)
21. B. Lavine A user-friendly guide to multivariate calibration and classification Journal of Chemometrics 10 2003 571 572
22. P. Lin, Y. Chen, and Y. He Identification of geographical origin of olive oil using visible and near-infrared spectroscopy technique combined with chemometrics Food and Bioprocess Technology 5 2012 235 242
23. D. Liu, D.-W. Sun, and X.A. Zeng Recent advances in wavelength selection techniques for hyperspectral image processing in the food industry Food and Bioprocess Technology 2013 10.1007/s11947-013-1193-6
24. F. Liu, Y. He, L. Wang, and G.M. Sun Detection of organic acids and pH of fruit vinegars using near-infrared spectroscopy and multivariate calibration Food and Bioprocess Technology 4 2011 1331 1340
25. D. Lorente, N. Aleixos, and J. Gomez-Sanchis Recent advances and applications of hyperspectral imaging for fruit and vegetable quality assessment Food and Bioprocess Technology 5 2012 1121 1142
26. M. Mathlouthi Water content, water activity, water structure and the stability of food stuffs Food Control 12 2001 409 417 (Pubitemid 33627762)
27. B.M. Nicolaï, K. Beullens, E. Bobelyn, A. Peirs, S. Wouter, and K.I. Theron Nondestructive measurement of fruit and vegetable quality by means of NIR spectroscopy: A review Postharvest Biology and Technology 46 2 2007 99 118 (Pubitemid 47484199)
28. B.G. Osborne Near-infrared spectroscopy in food analysis R.A. Meyers, Encyclopedia of Analytical Chemistry 2006 John Wiley & Sons Ltd. Chichester, British 1 14
29. N. Prieto, R. Roehe, P. Lavin, G. Batten, and S. Andres Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review Meat Science 83 2 2009 175 186
30. P. Rajkumar, N. Wang, G. Elmasry, G.S.V. Raghavan, and Y. Gariepy Studies on banana fruit quality and maturity stages using hyperspectral imaging Journal of Food Engineering 108 1 2012 194 200
31. J. Ruiz-Ramirez, J. Arnau, X. Serra, and P. Gou Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles Meat Science 70 2005 579 587 (Pubitemid 40684071)
32. X. Serra, J. Ruiz-Ramirez, J. Arnau, and P. Gou Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content Meat Science 69 2005 249 254 (Pubitemid 39376961)
33. Y. Shao, Y. Bao, and Y. He Visible/near-infrared spectra for linear and nonlinear calibrations, a case to predict soluble solids contents and pH value in Peach Food and Bioprocess Technology 4 2011 1376 1383
34. Sleagun, G., & Popa, M. (2009). Determination of the moisture content in infrared dried apples. International Symposium Euro-aliment. Galati, Romania, 9-10 October.
35. D.-W. Sun Comparison and selection of EMC ERH isotherm equations for rice Journal of Stored Products Research 35 3 1999 249 264 (Pubitemid 29276029)
36. D.-W. Sun Hyperspectral imaging for food quality analysis and control 2010 Academic Press, Elsevier San Diego, CA
37. D.-W. Sun, and C. Byrne Selection of EMC/ERH isotherm equations for rapeseed Journal of Agricultural Engineering Research 69 4 1998 307 315 (Pubitemid 128651202)
38. D.-W. Sun, and J.L. Woods The moisture-content relative-humidity equilibrium relationship of wheat - a review Drying Technology 11 7 1993 1523 1551
39. D.-W. Sun, and J.L. Woods The selection of sorption isotherm equations for wheat-based on the fitting of available data Journal of Stored Products Research 30 1 1994 27 43 (Pubitemid 2051597)
40. D.-W. Sun, and J.L. Woods Low-temperature moisture transfer characteristics of wheat in thin-layers Transactions of the ASAE 37 6 1994 1919 1926 (Pubitemid 291536)
41. D.-W. Sun, and J.L. Woods Low-temperature moisture transfer characteristics of barley - thin-layer models and equilibrium isotherms Journal of Agricultural Engineering Research 59 4 1994 273 283
42. D.-W. Sun, and J.L. Woods Simulation of the heat and moisture transfer process during drying in deep grain beds Drying Technology 15 10 1997 2479 2508
43. M. Taghizadeh, A. Gowen, and C.P. O'Donnell Prediction of white button mushroom (Agaricus bisporus) moisture content using hyperspectral imaging Sensonry and Instrumentation for Food Quality 3 2009 216 219
44. F. Tao, Y. Peng, Y. Li, K. Chao, and S. Dhakal Simultaneous determination of tenderness and Escherichia coli contamination of pork using hyperspectral scattering technique Meat Science 90 3 2012 851 857
45. J. Weeranantanaphan, G. Downey, P. Allen, and D.-W. Sun A review of near infrared spectroscopy in muscle food analysis: 2005-2010 Journal of Near Infrared Spectroscopy 19 2011 61 104
46. D. Wu, S. Wang, N. Wang, P. Nie, Y. He, and D.-W. Sun Application of time series hyperspectral imaging (TS-HSI) for determining water distribution within beef and spectral kinetic analysis during dehydration Food and Bioprocess Technology 2012 10.1007/s11947-012-0928-0
47. C.C. Yang, K. Chao, and Y.R. Chen Development of multispectral image processing algorithms for identification of wholesome, septicemic, and inflammatory process chickens Journal of food Engineering 69 2005 225 234 (Pubitemid 40276572)
48. C.X. Zheng, D.-W. Sun, and L.Y. Zheng Recent applications of image texture for evaluation of food qualities - a review Trends in Food Science & Technology 17 3 2006 113 128 (Pubitemid 43243644)
49. C.X. Zheng, D.-W. Sun, and L.Y. Zheng Recent developments and applications of image features for food quality evaluation and inspection - a review Trends in Food Science & Technology 17 12 2006 642 655 (Pubitemid 44692459)
50. F. Zhu, D. Zhang, Y. He, F. Liu, and D.-W. Sun Application of visible and near infrared hyperspectral imaging to differentiate between fresh and frozen-thawed fish fillets Food and Bioprocess Technology 2012 10.1007/s11947-012-0825-6