Parsimonious model development for real-time monitoring of moisture in red meat using hyperspectral imaging

Mohammed Kamruzzaman, Yoshio Makino, Seiichi Oshita

Research output: Contribution to journalArticle

Abstract

A hyperspectral imaging system in the spectral range of 400-1000 nm was investigated to develop a multispectral real-time imaging system allowing the meat industry to determine moisture content in red meat including beef, lamb, and pork. Multivariate calibration models were developed using partial least-squares regression (PLSR) and least-squares support vector machines (LS-SVM) in the full spectral range. Instead of selection of different sets of feature wavelengths for beef, lamb, and pork, a set of 10 feature wavelengths was selected for convenient industrial application for the determination of moisture content in red meat. A quantitative linear function was then established using MLR based on these key feature wavelengths for predicting moisture content of red meat in an online system and creating moisture distribution maps. The results reveal that the combination of hyperspectral imaging and multivariate has great potential in the meat industry for real-time determination of moisture content.

Original languageEnglish (US)
Pages (from-to)1084-1091
Number of pages8
JournalFood chemistry
Volume196
DOIs
StatePublished - Apr 1 2016
Externally publishedYes

Keywords

  • Beef
  • Hyperspectral imaging
  • Lamb
  • Multivariate analysis
  • Pork
  • Visible and near-infrared

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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