Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis

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

Research output: Contribution to journalArticlepeer-review


The goal of this study was to explore the potential of near-infrared (NIR) hyperspectral imaging in combination with multivariate analysis for the prediction of some quality attributes of lamb meat. In this study, samples from three different muscles (semitendinosus (ST), semimembranosus (SM), longissimus dorsi (LD)) originated from Texel, Suffolk, Scottish Blackface and Charollais breeds were collected and used for image acquisition and quality measurements. Hyperspectral images were acquired using a pushbroom NIR hyperspectral imaging system in the spectral range of 900-1700nm. A partial least-squares (PLS) regression, as a multivariate calibration method, was used to correlate the NIR reflectance spectra with quality values of the tested muscles. The models performed well for predicting pH, colour and drip loss with the coefficient of determination (R 2) of 0.65, 0.91 and 0.77, respectively. Image processing algorithm was also developed to transfer the predictive model in every pixel to generate prediction maps that visualize the spatial distribution of quality parameter in the imaged lamb samples. In addition, textural analysis based on gray level co-occurrence matrix (GLCM) was also conducted to determine the correlation between textural features and drip loss. The results clearly indicated that NIR hyperspectral imaging technique has the potential as a fast and non-invasive method for predicting quality attributes of lamb meat.

Original languageEnglish (US)
Pages (from-to)57-67
Number of pages11
JournalAnalytica Chimica Acta
StatePublished - Feb 10 2012
Externally publishedYes


  • Colour and water holding capacity
  • Lamb
  • Near-infrared hyperspectral imaging
  • Partial least square regression
  • PH

ASJC Scopus subject areas

  • Analytical Chemistry
  • Biochemistry
  • Environmental Chemistry
  • Spectroscopy


Dive into the research topics of 'Prediction of some quality attributes of lamb meat using near-infrared hyperspectral imaging and multivariate analysis'. Together they form a unique fingerprint.

Cite this