A prototype on-line AOTF hyperspectral image acquisition system for tenderness assessment of beef carcasses

Naganathan, Govindarajan Konda; Cluff, Kim; Samal, Ashok; Calkins, Chris R.; Jones, David D.; Lorenzen, C. L.; Subbiah, Jeyamkondan

doi:10.1016/j.jfoodeng.2014.12.015

Cited by 23 publications

(16 citation statements)

References 23 publications

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“…Hence quality information for every individual product cannot be easily collected on-line and nondestructively. In addition to EIS, other new alternative technologies for on-line quality detection also have been investigated, such as near infrared spectroscopy [24][25][26], hyperspectral image [27][28][29], and electronic nose technology [30][31][32]. The comparison of the four technologies was showed in Table 1.…”

Section: Introductionmentioning

confidence: 99%

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Zhao

Zhuang

Yoon

et al. 2017

Journal of Food Quality

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Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.

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Section: Introductionmentioning

confidence: 99%

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Zhao

Zhuang

Yoon

et al. 2017

Journal of Food Quality

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“…In this paper, Rand index [27], Adjust Rand index [28] and Accuracy index [29] are used to evaluate the clustering results. The Rand index is a method for calculating the similarity between the two clustering results, and it is an external evaluation metric.…”

Section: Evaluation Criteria Of Experimental Resultsmentioning

confidence: 99%

Partitioning Clustering Based on Support Vector Ranking

Peng

Wang

et al. 2016

Advanced Data Mining and Applications

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Abstract. Support Vector Clustering (SVC) has become a significant boundarybased clustering algorithm. In this paper we propose a novel SVC algorithm named "Partitioning Clustering Based on Support Vector Ranking (PC-SVR)", which is aimed at improving the traditional SVC, which suffers the drawback of high computational cost during the process of cluster partition. PC-SVR is divided into two parts. For the first part, we sort the support vectors (SVs) based on their geometrical properties in the feature space. Based on this, the second part is to partition the samples by utilizing the clustering algorithm of similarity segmentation based point sorting (CASS-PS) and thus produce the clustering. Theoretically, PC-SVR inherits the advantages of both SVC and CASS-PS while avoids the downsides of these two algorithms at the same time. According to the experimental results, PC-SVR demonstrates good performance in clustering, and it outperforms several existing approaches in terms of Rand index, adjust Rand index, and accuracy index.

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“…Cluff et al (2013) also showed that linear discriminant models could correctly classify 83% and 75% of tough and tender (on slice shear force) samples of longissimus dorsi based on hyperspectral data recorded between 922 and 1739 nm before sample cooking. Recently, Naganathan et al (2015) have tested a prototype online hyperspectral instrument (450 to 950 nm) for tender prediction of beef. Here, beef samples were scanned at 2 days postmortem after which they were aged to 14 days and evaluated for slice shear force.…”

Section: Recent Research On the Management Of Beef Eating Qualitymentioning

confidence: 99%

Review: Beef-eating quality: a European journey

Farmer

Farrell

2018

Animal

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This paper reviews recent research into predicting the eating qualities of beef. A range of instrumental and grading approaches have been discussed, highlighting implications for the European beef industry. Studies incorporating a number of instrumental and spectroscopic techniques illustrate the potential for online systems to non-destructively measure muscle pH, colour, fat and moisture content of beef with R 2 (coefficient of determination) values >0.90. Direct predictions of eating quality (tenderness, flavour, juiciness) and fatty acid content using these methods are also discussed though success is greatly variable. R 2 values for instrumental measures of tenderness have been quoted as high as 0.85 though R 2 values for sensory tenderness values can be as low as 0.01. Discriminant analysis models can improve prediction of variables such as pH and shear force, correctly classifying beef samples into categorical groups with >90% accuracy. Prediction of beef flavour continues to challenge researchers and the industry alike, with R 2 values rarely quoted above 0.50, regardless of instrumental or statistical analysis used. Beef grading systems such as EUROP and United States Department of Agriculture systems provide carcase classification and some indication of yield. Other systems attempt to classify the whole carcase according to expected eating quality. These are being supplemented by schemes such as Meat Standards Australia (MSA), based on consumer satisfaction for individual cuts. In Australia, MSA has grown steadily since its inception generating a 10% premium for the beef industry in 2015-16 of $187 million. There is evidence that European consumers would respond to an eating quality guarantee provided it is simple and independently controlled. A European beef quality assurance system might encompass environmental and nutritional measures as well as eating quality and would need to be profitable, simple, effective and sufficiently flexible to allow companies to develop their own brands.

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A prototype on-line AOTF hyperspectral image acquisition system for tenderness assessment of beef carcasses

Cited by 23 publications

References 23 publications

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Electrical Impedance Spectroscopy for Quality Assessment of Meat and Fish: A Review on Basic Principles, Measurement Methods, and Recent Advances

Partitioning Clustering Based on Support Vector Ranking

Review: Beef-eating quality: a European journey

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