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Hyperspectral imaging with multivariate analysis for technological parameters prediction and classification of muscle foods: A review.

Authors :
Cheng JH
Nicolai B
Sun DW
Source :
Meat science [Meat Sci] 2017 Jan; Vol. 123, pp. 182-191. Date of Electronic Publication: 2016 Oct 01.
Publication Year :
2017

Abstract

Muscle foods are very important for a well-balanced daily diet. Due to their perishability and vulnerability, there is a need for quality and safety evaluation of such foods. Hyperspectral imaging (HSI) coupled with multivariate analysis is becoming increasingly popular for the non-destructive, non-invasive, and rapid determination of important quality attributes and the classification of muscle foods. This paper reviews recent advances of application of HSI for predicting some significant muscle foods parameters, including color, tenderness, firmness, springiness, water-holding capacity, drip loss and pH. In addition, algorithms for the rapid classification of muscle foods are also reported and discussed. It will be shown that this technology has great potential to replace traditional analytical methods for predicting various quality parameters and classifying muscle foods.<br /> (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-4138
Volume :
123
Database :
MEDLINE
Journal :
Meat science
Publication Type :
Academic Journal
Accession number :
27750085
Full Text :
https://doi.org/10.1016/j.meatsci.2016.09.017