Meat freshness revealed by visible to near-infrared spectroscopy and principal component analysis

Motahareh Peyvasteh, Alexey Popov, Alexander Bykov, Igor Meglinski (Corresponding Author)

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Abstract

Increasing concerns about adulterated meat encouraged industry looking for new non-invasive methods for rapid accurate meat quality assessment. Main meat chromophores (myoglobin, oxymyoglobin, fat, water, collagen) are characterized by close comparable absorption in visible to nearinfrared (NIR) spectral region. Therefore, structural and compositional variations in meat may lead to relative differences in the absorption of light. Utilizing typical fiber-optic probes and integrating sphere, a degradation of pork samples freshness was observed at room temperature referring to the relative changes in absorbance of main meat chromophores. The application of principal component analysis (PCA) used for examination of measured absorbance spectra revealed more detailed substages of freshness, which are not observed by the conventional analysis of the reflectance spectra. The results show a great potential of the combined application of optical-NIR spectroscopy with complementary use of PCA approach for assessing meat quality and monitoring relative absorbance alternation of oxymyoglobin and myoglobin in visible, and fat, water, collagen in NIR spectral ranges.

Original languageEnglish
Article number095011
Pages (from-to)1-11
Number of pages11
JournalJournal of Physics Communications
Volume4
Issue number9
DOIs
Publication statusPublished - 11 Sep 2020
MoE publication typeA1 Journal article-refereed

Keywords

  • Absorption spectra
  • Meat freshness
  • Monte Carlo simulation
  • Principal component analysis (PCA)
  • Probing depth
  • Sampling volume
  • Visible/NIR spectroscopy

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