Comparison between near infrared spectroscopy and hyperspectral imaging in predicting beef eating quality

Tong Qiao; Jinchang Ren; Cameron Craigie; Jaime Zabalza; Charlotte Maltin; Stephen Marshall

Comparison between near infrared spectroscopy and hyperspectral imaging in predicting beef eating quality

Tong Qiao, Jinchang Ren, Cameron Craigie, Jaime Zabalza, Charlotte Maltin, Stephen Marshall

Electronic And Electrical Engineering

Research output: Contribution to conference › Paper › peer-review

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Abstract

Consumer perception of beef quality has been shown to be largely dependent upon three factors, which are tenderness, juiciness and flavour. Usually, objective evaluation of tenderness can be achieved by measuring the mechanical properties of the beef sample using slice shear force (SSF). The other two factors, juiciness and flavour are assessed by a sensory taste panel. Ultimate pH has a relationship to both juiciness and tenderness. However, both shear force tests and pH tests are unfeasible for fast-paced industry on-line use because they are costly, time-consuming and destructive. Thus, the aim of the present experiment was to develop an efficient approach to quantify shear force and pH as indicators of beef eating quality.

Original language	English
Number of pages	2
Publication status	Published - Oct 2014
Event	Hyperspectral Imaging and Applications Conference (HSI 2014) - Ricoh Arena, Coventry, United Kingdom Duration: 15 Oct 2014 → 16 Oct 2014

Conference

Conference	Hyperspectral Imaging and Applications Conference (HSI 2014)
Country/Territory	United Kingdom
City	Coventry
Period	15/10/14 → 16/10/14

Keywords

hyperspectral Imaging
near-infrared spectroscopy
beef quality prediction

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Qiao-etal-HSI2014-near-infrared-spectroscopy-and-hyperspectral-imagingAccepted author manuscript, 291 KB

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title = "Comparison between near infrared spectroscopy and hyperspectral imaging in predicting beef eating quality",

abstract = "Consumer perception of beef quality has been shown to be largely dependent upon three factors, which are tenderness, juiciness and flavour. Usually, objective evaluation of tenderness can be achieved by measuring the mechanical properties of the beef sample using slice shear force (SSF). The other two factors, juiciness and flavour are assessed by a sensory taste panel. Ultimate pH has a relationship to both juiciness and tenderness. However, both shear force tests and pH tests are unfeasible for fast-paced industry on-line use because they are costly, time-consuming and destructive. Thus, the aim of the present experiment was to develop an efficient approach to quantify shear force and pH as indicators of beef eating quality. ",

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Comparison between near infrared spectroscopy and hyperspectral imaging in predicting beef eating quality. / Qiao, Tong; Ren, Jinchang; Craigie, Cameron; Zabalza, Jaime; Maltin, Charlotte; Marshall, Stephen.

2014. Paper presented at Hyperspectral Imaging and Applications Conference (HSI 2014), Coventry, United Kingdom.

Research output: Contribution to conference › Paper › peer-review

TY - CONF

T1 - Comparison between near infrared spectroscopy and hyperspectral imaging in predicting beef eating quality

AU - Qiao, Tong

AU - Ren, Jinchang

AU - Craigie, Cameron

AU - Zabalza, Jaime

AU - Maltin, Charlotte

AU - Marshall, Stephen

PY - 2014/10

Y1 - 2014/10

N2 - Consumer perception of beef quality has been shown to be largely dependent upon three factors, which are tenderness, juiciness and flavour. Usually, objective evaluation of tenderness can be achieved by measuring the mechanical properties of the beef sample using slice shear force (SSF). The other two factors, juiciness and flavour are assessed by a sensory taste panel. Ultimate pH has a relationship to both juiciness and tenderness. However, both shear force tests and pH tests are unfeasible for fast-paced industry on-line use because they are costly, time-consuming and destructive. Thus, the aim of the present experiment was to develop an efficient approach to quantify shear force and pH as indicators of beef eating quality.

AB - Consumer perception of beef quality has been shown to be largely dependent upon three factors, which are tenderness, juiciness and flavour. Usually, objective evaluation of tenderness can be achieved by measuring the mechanical properties of the beef sample using slice shear force (SSF). The other two factors, juiciness and flavour are assessed by a sensory taste panel. Ultimate pH has a relationship to both juiciness and tenderness. However, both shear force tests and pH tests are unfeasible for fast-paced industry on-line use because they are costly, time-consuming and destructive. Thus, the aim of the present experiment was to develop an efficient approach to quantify shear force and pH as indicators of beef eating quality.

KW - hyperspectral Imaging

KW - near-infrared spectroscopy

KW - beef quality prediction

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M3 - Paper

T2 - Hyperspectral Imaging and Applications Conference (HSI 2014)

Y2 - 15 October 2014 through 16 October 2014

ER -

Comparison between near infrared spectroscopy and hyperspectral imaging in predicting beef eating quality

Abstract

Conference

Keywords

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Use of hyperspectral imaging technologies for prediction of beef meat quality

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