Assessment of meat freshness and spoilage detection utilizing visible to near-infrared spectroscopy

M. Peyvasteh, Alexey Popov, A. Bykov, I. Meglinski

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review


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.

Original languageEnglish
Title of host publicationNovel Biophotonics Techniques and Applications V
EditorsArjen Amelink, Seemantini K. Nadkarni
PublisherOptical Society of America OSA
ISBN (Electronic)978-1-51062-844-1
ISBN (Print)978-1-51062-843-4
Publication statusPublished - 1 Jan 2019
MoE publication typeA4 Article in a conference publication
EventEuropean Conference on Biomedical Optics, ECBO 2019 - München, Germany
Duration: 23 Jun 201927 Jun 2019

Publication series

SeriesProgress in Biomedical Optics and Imaging
SeriesProceedings of SPIE


ConferenceEuropean Conference on Biomedical Optics, ECBO 2019


  • Fiber optics
  • Meat spoilage
  • Myoglobin
  • Near-infrared
  • Optical fibers
  • Oxymyoglobin
  • Spectroscopy
  • Visible


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