Recent developments of hyperspectral imaging systems and their applications in detecting quality attributes of red meats: A review

Optical Methods and Techniques for Meat Quality Inspection

“…The chemical constituents in red meat, such as protein, fat, fatty acids, and moisture, affect the quality of red meat, and chemical reactions cause changes in the flavor, color, tenderness, and appearance of red meat (Xiong et al, 2014). As such, detection of chemical attributes is important to ensure consumer health and satisfaction as well as reduce the meat industry's economic losses.…”

“…Pre-slaughter and post-mortem changes cause quality deterioration in meat, thus requiring reliable technology for meat quality determination before consumption. Traditionally, trained inspectors were employed to detect meat quality attributes manually (Xiong et al, 2014). Sensory attributes, such as tenderness, were assessed by pressing the meat, flavor was assessed by smelling the meat, and color and marbling were evaluated by comparing the color of the rib eye muscle (musculus longissimus dorsi) or the proportion of intramuscular fat within the m. longissimus dorsi against reference standards for each meat species.…”

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

“…Several other studies (Cluff et al, 2008(Cluff et al, , 2013ElMasry et al, 2012;Wu et al, 2012) have also shown the potential of hyperspectral imaging for beef tenderness assessment. A comprehensive review on the application of hyperspectral imaging for detecting quality attributes of red meat, including tenderness in beef, can be found elsewhere (Xiong et al, 2012).…”

Hyperspectral image applied to determine quality parameters in leafy vegetables

“…Production of high quality meat and meat products is important for the industry. Superior quality of these products is always demanded by consumers and is considered as a key factor for success in today´s highly competitive market (Xiong et al, 2014).…”

“…Meats with uniformly and finely distributed marbling are always considered as superior products and consumers pay higher prices for them (Xiong et al, 2014). In recent years, some researchers have applied hyperspectral imaging systems in marbling evaluation, obtaining reliable results (Qiao et al, 2007;.…”