Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study

Liu, Yongliang; Lyon, B. G.; Windham, William R.; Realini, C.E.; Pringle, T. D.; Duckett, S. K.

doi:10.1016/s0309-1740(02)00328-5

Cited by 189 publications

(121 citation statements)

References 17 publications

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“…Hence, newer approaches and techniques for meat quality and safety analysis are need of the hour for meat industry. A number of techniques are now being explored for evaluating quality & safety of food products (Liu et al, 2003;Zheng et al, 2006a, Zheng et al, 2006bKumar & Mittal, 2010;Quevedo & Aguilera, 2010;Fathi et al,2011). In the past decade, near-infrared (NIR) spectroscopy has been applied for analysis of food products as it provides analysis with lower costs, higher accuracy and minimal sample processing.…”

Section: Hsi For Quality and Safety Analysis Of Meat And Meat Productsmentioning

confidence: 99%

Hyperspectral imaging (hsi): applications in animal and dairy sector

Kumar¹,

Saxena²,

Shrivastava³

et al. 2016

JEBAS

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Hyperspectral imaging (HSI), also known as imaging spectroscopy or 3D spectroscopy, combines imaging and spectroscopy into a single system. With a high resolution measurement of spectral signatures, HSI is able to provide critical information of the target. Thus it is useful for various scientific and industrial applications, including food safety and disease diagnosis. Due to constantly increasing demands for safe animal products, there is pressure on the processing sector for applications of advanced, high throughput methods for non-destructive quality analysis of animal products. In this context, HSI finds its applications for grading, classification, quality & composition analysis of animal products including meat, egg, milk etc. Further, the technique is also a useful tool in poultry sector for assessment of wholesomeness and quality control of chicken carcasses, as well as, chicken meat products. In fish industry also, the technique has established its potential for determining freshness and quality attributes of sea-foods. Apart from quality control of animal products, HSI has also demonstrated its usefulness for disease diagnosis in animal models and for detection of mammary cancers in dogs. Thus, the future of HSI technology in animal industry is promising and associated with multivariate analysis, HSI technique will further dominate in animal products authentication and analysis in the future also.

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Section: Hsi For Quality and Safety Analysis Of Meat And Meat Productsmentioning

confidence: 99%

Hyperspectral imaging (hsi): applications in animal and dairy sector

Kumar¹,

Saxena²,

Shrivastava³

et al. 2016

JEBAS

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“…b* values were similar for cooked and rehydrated samples. Liu et al (2003) reported that when meat was cooked, several changes in the appearance and physical properties of meat occurred. Changes included discolouration due to the oxidation of pigmented haeme groups.…”

Section: First Stepmentioning

confidence: 99%

Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

Messina

Sancho²,

Grigioni

et al. 2015

Animal

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The aim of the present research was to evaluate bovine muscles to be subjected to freeze-drying for an instant meal. Physicochemical and senescence parameters were evaluated. The experimental part was divided into two steps. In the first step, the Semitendinosus muscle was chosen to establish methodology and experimental conditions. Physicochemical, microstructure and senescence parameters were analysed. In the second step, economic bovine muscles such as Semimembranous and Spinalis dorsi were subjected to the same methodology and conditions as in the first step in order to compare them by analysing the same parameters. L* and a* values were statistically significant (P < 0.05) for Semimembranous and Spinalis dorsi muscles, showing differences among condition effects and in muscles. Humidity and water activity showed among the muscles analysed that cooked and rehydrated samples did not exhibit differences. Microstructure of Semitendinosus and Semimembranous were not separated and fragmented as occurred with Spinalis dorsi after freeze-drying. Results allowed us to select among the muscles studied that Semimembranous was suitable and economic to be used in an instant meal.

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“…The worst was for the belly 316 (2.15%), probably because it is the most difficult joint to dissect [25] due to the fact that it 317 consists of multiple thin tissue layers [19]. When the scan of all the carcass is used to predict 318 the different cuts, the lowest error was for the ham (1.53%), followed by the shoulder (1.85%) 319 and the belly (1.99%).…”

Section: Prediction Of the Lean Meat Percentage Of The Cuts 308 309mentioning

confidence: 99%

Estimation of lean meat content in pig carcasses using X-ray Computed Tomography and PLS regression

Font-i-Furnols¹,

Teran²,

Gispert³

2009

Chemometrics and Intelligent Laboratory Systems

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Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study

Cited by 189 publications

References 17 publications

Hyperspectral imaging (hsi): applications in animal and dairy sector

Hyperspectral imaging (hsi): applications in animal and dairy sector

Evaluation of different bovine muscles to be applied in freeze-drying for instant meal. Study of physicochemical and senescence parameters

Estimation of lean meat content in pig carcasses using X-ray Computed Tomography and PLS regression

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