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

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.

Conference

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

Fingerprint

Beef
Near infrared spectroscopy
Near-Infrared Spectroscopy
juiciness
near-infrared spectroscopy
shear stress
beef
Eating
Flavors
ingestion
image analysis
flavor
consumer attitudes
beef quality
mechanical properties
sensory evaluation
Industry
testing
industry
Mechanical properties

Keywords

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

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.
Qiao, Tong ; Ren, Jinchang ; Craigie, Cameron ; Zabalza, Jaime ; Maltin, Charlotte ; Marshall, Stephen. / 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.2 p.
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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, 15/10/14 - 16/10/14, .

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 conferencePaper

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

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