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Meat quality evaluation by hyperspectral imaging technique: an overview.

Gamal Elmasry1, Douglas F Barbin, Da-Wen Sun

  • 1Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Dublin, Ireland.

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Hyperspectral imaging offers a smart, non-destructive method for objective meat quality assessment. This technology rapidly analyzes chemical and physical properties, enhancing consumer confidence and industry economics.

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Area of Science:

  • Food Science and Technology
  • Analytical Chemistry
  • Agricultural Engineering

Background:

  • Objective meat quality assessment is crucial for the food industry.
  • Hyperspectral imaging (HSI) integrates spectroscopy and imaging for detailed analysis.
  • Recent advancements show renewed interest in HSI for food product evaluation.

Purpose of the Study:

  • To provide a comprehensive overview of hyperspectral imaging approaches for meat quality evaluation.
  • To highlight the potential of HSI in assessing various meat attributes.
  • To discuss the prospects of widespread deployment of HSI in the meat industry.

Main Methods:

  • Review of recent literature on hyperspectral imaging applications in meat quality assessment.
  • Analysis of HSI's capability to identify chemical components and spatial distribution.
  • Examination of HSI's effectiveness in quantifying visual and chemical meat characteristics.

Main Results:

  • Hyperspectral imaging provides rapid, objective data on meat's chemical structure and physical properties.
  • HSI can simultaneously measure multiple constituents and assess attributes like color, marbling, and texture.
  • The technology offers potential for non-destructive quality grading and authentication.

Conclusions:

  • Hyperspectral imaging is a promising technology for objective and comprehensive meat quality evaluation.
  • Widespread adoption of HSI can lead to significant economic benefits and increased consumer trust in meat products.
  • Further development and exploitation of HSI are recommended for the meat industry.