Impact of near infrared (NIR) spectroscopy and hyperspectral (HS) imaging system to predict physicochemical composition and quality attributes of meat: A review

Abstract

In contrary to orthodox methods for determination of physicochemical composition and quality characteristic of meat, near infrared spectroscopy (NIRS) and hyperspectral imaging (HSI) systems are more reliable, prompt, simple and concurrent evaluation of abundant meat properties. This present review effort on the use of the NIRS and the HSI system to predict diverse meat properties, based on published literature in different years. The NIRS and the HSI exhibits a noticeable prospective to replace the expensive and laborious chemical analysis of meat composition mainly crude protein (CP), intramuscular fat (IMF), moisture, dry matter (DM), ash, collagen content, technological objective measurement (pH value, color value, L* , a* , b*, water holding capacity, warner-Bratzler shear force) and sensory characteristics (Tenderness, juiciness, chewiness, flavor, texture, odor and firmness). HSI system conglomerates imaging and spectroscopic technology is promptly getting field as a non-destructive, real- time recognition tool for food quality. The review notice that NIR revealed great potential to evaluate physicochemical properties of meat and to classify meat into quality classes based on meat quality traits for instances distinctive between feeding systems, discriminating fresh from–frozen-thawed meat and so on. Moreover, NIRS is less precise for evaluating various technological and sensory attributes of meat due to heterogeneity of meat samples and their preparation. Hence, further study is recommended to improve sensory and technological attributes by standardize the sample preparation and accuracy of referencing technique. In conclusion, the NIRS and the HIS are considered to be a very satisfactory system for swift meat evaluation.