Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging

Mohammed Kamruzzaman, Gamal ElMasry, Da Wen Sun, Paul Allen

Research output: Contribution to journalArticlepeer-review

Abstract

The purpose of this study was to develop and test a hyperspectral imaging system (900-1700 nm) to predict instrumental and sensory tenderness of lamb meat. Warner-Bratzler shear force (WBSF) values and sensory scores by trained panellists were collected as the indicator of instrumental and sensory tenderness, respectively. Partial least squares regression models were developed for predicting instrumental and sensory tenderness with reasonable accuracy (Rcv = 0.84 for WBSF and 0.69 for sensory tenderness). Overall, the results confirmed that the spectral data could become an interesting screening tool to quickly categorise lamb steaks in good (i.e. tender) and bad (i.e. tough) based on WBSF values and sensory scores with overall accuracy of about 94.51% and 91%, respectively. Successive projections algorithm (SPA) was used to select the most important wavelengths for WBSF prediction. Additionally, textural features from Gray Level Co-occurrence Matrix (GLCM) were extracted to determine the correlation between textural features and WBSF values.

Original languageEnglish (US)
Pages (from-to)389-396
Number of pages8
JournalFood chemistry
Volume141
Issue number1
DOIs
StatePublished - 2013
Externally publishedYes

Keywords

  • Near-infrared hyperspectral imaging
  • Sensory analysis
  • Shear force
  • Successive projections algorithm
  • Warner-Bratzler

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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