Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging

• Published in: Food and bioprocess technology 2014-11, Vol.7 (11), p.3100-3108
• Main Authors: Liu, Dan, Ma, Ji, Sun, Da-Wen, Pu, Hongbin, Gao, Wenhong, Qu, Jiahuan, Zeng, Xin-An
• Format: Article
• Language: English
• Subjects: Agriculture; Biotechnology; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Color; Food Science; hyperspectral imagery; Hyperspectral imaging; Infrared imaging; least squares; Mathematical models; Meat; meat quality; Nondestructive testing; Original Paper; pH effects; pork; prediction; principal component analysis; Principal components analysis; Quality control; rapid methods; Regression analysis; Regression models; Salting; Statistical analysis; Statistical models; swine; Wavelengths
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-014-1327-5

A quick, accurate, and reliable method for the evaluation of meat quality during salting stages is essential for quality control and management. This study was carried out to investigate the utility of hyperspectral imaging (HSI) techniques (400–1,000 nm) for predicting the color and pH of salted meat. Specifically, partial least squares regression (PLSR) was applied to the spectral data extracted from the images of the meat to develop statistical models for predicting color and pH. A subset of information-rich wavelengths was identified by principal component analysis (PCA) and used in a regression model. The results from the model with the reduced number of wavelengths generated L*, a*, and pH values with coefficients of determination (R ² cᵥ) of 0.723, 0.726, and 0.86 and root mean square errors estimated by cross-validation (RMSECV) of 2.898, 1.408, and 0.073, respectively. These values compared favorably with values generated by a PLSR model using all of the wavelengths investigated, illustrating the reasonable accuracy and robustness of the method. The overall results of this study demonstrate the potential of HSI to serve as an objective and nondestructive method for rapid determination of color and pH of porcine meat during the salting process.