Rapid and non-destructive spectroscopic method for classifying beef freshness using a deep spectral network fused with myoglobin information

• Published in: Food chemistry 2021-08, Vol.352, p.129329-129329, Article 129329
• Main Authors: Shin, Sungho, Lee, Youngjoo, Kim, Sungchul, Choi, Seungjun, Kim, Jae Gwan, Lee, Kyoobin
• Format: Article
• Language: English
• Subjects: Animals; Beef freshness; Cattle; Deep Learning; Deep spectral network; Diffuse reflectance spectroscopy; Food Quality; Myoglobin; Myoglobin - analysis; Myoglobin - chemistry; Red Meat - analysis; Red Meat - classification; Spectrum Analysis
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.129329

•The deep spectral network can classify beef freshness quickly and non-destructively.•The reflectance spectra of beef vary depending on the freshness states of beef.•The proportions of Mb redox forms vary significantly depending on beef freshness.•Differences in Mb information among freshness states are a key for classification.•Accuracy was improved by fusing reflectance spectra with Mb information. A simple, novel, rapid, and non-destructive spectroscopic method that employs the deep spectral network for beef-freshness classification was developed. The deep-learning-based model classified beef freshness by learning myoglobin information and reflectance spectra over different freshness states. The reflectance spectra (480–920 nm) were measured from 78 beef samples for 17 days, and the datasets were sorted into three freshness classes based on their pH values. Myoglobin information showed statistically significant differences depending on the freshness; consequently, it was utilized as a crucial parameter for classification. The model exhibited improved performance when the reflectance spectra were combined with the myoglobin information. The accuracy of the proposed model improved to 91.9%, whereas that of the single-spectra model was 83.6%. Further, a high value for the area under the receiver operating characteristic curve (0.958) was recorded. This study provides a basis for future studies on the investigation of myoglobin information associated with meat freshness.