@inproceedings{dfd4a8b1183e4cd1b56669d4a44bf339,
title = "Assessment of meat freshness and spoilage detection utilizing visible to near-infrared spectroscopy",
abstract = "Visible to near-infrared spectroscopy have been applied for non-invasive assessment of meat freshness. The reduction of oxymyoglobin absorbance associated with freshness drop is clearly seen in the visible range of spectra, as well as supplementary fat, water, and proteins contents variations are observed in the near-infrared range. A table-top spectrophotometer equipped with an integrating sphere was utilized for a shallow probing depth (80 µm) and covered 400-1700 nm spectral range. A fiber-optic linear array was coupled to a portable spectrophotometer (measurement range 400-1000 nm) for increasing the average probing depth up to 570 µm. The studied samples of meat experienced an immediate loss of superficial freshness, while kinetics of spoilage was detected after about 2.5 hours. The fiber-optic approach capable for sensing freshness and spoilage process shows promise for design of a compact, portable device for a variety of users at the meat supply chain.",
keywords = "Fiber optics, Meat spoilage, Myoglobin, Near-infrared, Optical fibers, Oxymyoglobin, Spectroscopy, Visible",
author = "M. Peyvasteh and Alexey Popov and A. Bykov and I. Meglinski",
year = "2019",
month = jan,
day = "1",
doi = "10.1117/12.2527194",
language = "English",
isbn = "978-1-51062-843-4",
series = "Progress in Biomedical Optics and Imaging",
publisher = "Optical Society of America OSA",
number = "60",
editor = "Arjen Amelink and Nadkarni, {Seemantini K.}",
booktitle = "Novel Biophotonics Techniques and Applications V",
address = "United States",
note = "European Conference on Biomedical Optics, ECBO 2019 ; Conference date: 23-06-2019 Through 27-06-2019",
}