Predicting some quality attributes of lamb muscles by NIR hyperspectral imaging

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

Research output: Contribution to conferencePaper

Abstract

The aim of this study was to examine the potential of NIR hyperspectral reflectance imaging for the prediction of pH, colour (L* value) and water holding capacity (WHC) of different lamb muscles. Hyperspectral images were obtained using a pushbroom NIR hyperspectral imaging system in the spectral range of 900-1700 nm. Muscles from semitendinosus (ST), semimembranosus (SM), Longissimus dorsi (LD) of Suffolk, Telex, Blackface and Charollais breeds were used for the study. Partial least squares regression (PLSR) models were developed to relate the NIR reflectance spectra and pH, colour and WHC values of the tested muscles. The models performed well for predicting colour, pH and WHC with the coefficient of determinations (R2) of 0.91, 0.60 and 0.66 respectively. The results clearly indicated that NIR hyperspectral imaging technique has the potential as a non-invasive method for predicting quality attributes of lamb.

Original languageEnglish (US)
StatePublished - 2011
Externally publishedYes
Event6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management - Nantes, France
Duration: Apr 18 2011Apr 20 2011

Conference

Conference6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management
CountryFrance
CityNantes
Period4/18/114/20/11

Keywords

  • Lamb
  • Longissimus dorsi
  • NIR hyperspectral imaging
  • PLSR
  • Quality attributes
  • Semimembranosus
  • Semitendinosus

ASJC Scopus subject areas

  • Food Science

Fingerprint Dive into the research topics of 'Predicting some quality attributes of lamb muscles by NIR hyperspectral imaging'. Together they form a unique fingerprint.

  • Cite this

    Kamruzzaman, M., Elmasry, G., Sun, D. W., & Allen, P. (2011). Predicting some quality attributes of lamb muscles by NIR hyperspectral imaging. Paper presented at 6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management, Nantes, France.