Optical scattering in beef steak to predict tenderness using hyperspectral imaging in the VIS-NIR region

被引：73

作者：

Cluff K. ^{[1
]}

Naganathan G.K. ^{[1
]}

Subbiah J. ^{[1
]}

Lu R. ^{[2
]}

Calkins C.R. ^{[3
]}

Samal A. ^{[4
]}

机构：

[1] Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE 68583-0726

[2] U.S. Department of Agriculture, Agricultural Research Service, East Lansing, MI 48824

[3] Department of Animal Sciences, University of Nebraska, Lincoln

[4] Department of Computer Science and Engineering, University of Nebraska, Lincoln, NE 68588-0115

来源：

Sensing and Instrumentation for Food Quality and Safety | 2008年 / 2卷 / 3期

关键词：

Beef tenderness; Hyperspectral imaging; Modified Lorentzian function; Optical scattering; Warner-Bratzler shear force;

D O I：

10.1007/s11694-008-9052-2

中图分类号：

学科分类号：

摘要：

The objective of this research is to develop a non-destructive method for predicting cooked beef tenderness using optical scattering of light on fresh beef muscle tissue. A hyperspectral imaging system (λ=496-1,036 nm) that consists of a CCD camera and an imaging spectrograph, was used to acquire beef steak images. The hyperspectral image consisted of 120 bands with spectral intervals of 4.54 nm. Sixty-one fresh beef steaks, including 44 strip loin and 17 tenderloin cuts, were collected. After imaging, the steaks were cooked and Warner-Bratzler shear (WBS) force values were collected as tenderness references. The optical scattering profiles were derived from the hyperspectral images and fitted to the modified Lorentzian function. Parameters, such as the peak height, full scattering width at half maximum (FWHM), and the slope around the FWHM were determined at each wavelength. Stepwise regression was used to identify 7 key wavelengths and parameters. The parameters were then used to predict the WBS scores. The model was able to predict WBS scores with an R=0.67. Optical scattering implemented with hyperspectral imaging shows limited success for predicting current status of tenderness in beef steak. © Springer Science+Business Media, LLC 2008.

引用

页码：189 / 196

页数：7

共 33 条

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