Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging

Temperature fluctuation during cold storage of meat products usually leads to undesirable microbial growths, which affect the overall product quality. In this study, a pushbroom hyperspectral imaging system in the near-infrared (NIR) range (900-1700 nm) as a rapid and non-destructive technique was exploited for determining the total viable count (TVC) and psychrotrophic plate count (PPC) in chilled pork during storage. Fresh pork samples from the longissimus dorsi muscle were obtained directly from a commercial slaughtering plant, and stored in the refrigerated temperatures at 0 degrees C and 4 degrees C for 21 days. Every 48 h, a NIR hyperspectral image in the reflectance mode was acquired directly for each sample. The TVC and PPC were determined simultaneously by classical microbiological plating methods and multivariate statistical models for predicting contamination and spoilage conditions in the samples were then developed. Partial least squares regression (PLS) was applied to fit the spectral information extracted from the samples to the logarithmic values of TVC and PPC. The best regressions were obtained with R-2 of 0.86 and 0.89 for log (NC) and log (PPC), respectively. The most important wavelengths were then selected for regression and for spatial visualization of contamination. Results are encouraging and show the promising potential of hyperspectral technology for detecting bacterial spoilage in pork and tracking the increase of microbial growth of chilled pork during storage at different temperatures. Industrial relevance: A novel method based on hyperspectral imaging technique has been successfully developed for determining the total viable count (TVC) and psychrotrophic plate count (PPC) in chilled pork during storage non-destructively for the meat industry. (C) 2012 Elsevier Ltd. All rights reserved.