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

Research output: Contribution to conferencePaper

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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 languageEnglish
Number of pages2
Publication statusPublished - Oct 2014
EventHyperspectral Imaging and Applications Conference (HSI 2014) - Ricoh Arena, Coventry, United Kingdom
Duration: 15 Oct 201416 Oct 2014

Conference

ConferenceHyperspectral Imaging and Applications Conference (HSI 2014)
CountryUnited Kingdom
CityCoventry
Period15/10/1416/10/14

Keywords

  • hyperspectral Imaging
  • near-infrared spectroscopy
  • beef quality prediction

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  • Research Output

    Use of hyperspectral imaging technologies for prediction of beef meat quality

    Qiao, T., Ren, J., Zabalza, J., Craigie, C. & Maltin, C., 1 Oct 2013.

    Research output: Contribution to conferencePoster

    Open Access
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  • Cite this

    Qiao, T., Ren, J., Craigie, C., Zabalza, J., Maltin, C., & Marshall, S. (2014). Comparison between near infrared spectroscopy and hyperspectral imaging in predicting beef eating quality. Paper presented at Hyperspectral Imaging and Applications Conference (HSI 2014), Coventry, United Kingdom.