Abstract
Minced pork jowl meat, also called the sticking-piece, is commonly used to be adulterated in minced pork, which influences the overall product quality and safety. In this study, hyperspectral imaging (HSI) methodology was proposed to identify and visualize this kind of meat adulteration. A total of 176 hyperspectral images were acquired from adulterated meat samples in the range of 0%–100% (w/w) at 10% increments using a visible and near-infrared (400–1000 nm) HSI system in reflectance mode. Mean spectra were extracted from the regions of interests (ROIs) and represented each sample accordingly. The performance comparison of established partial least square regression (PLSR) models showed that spectra pretreated by standard normal variate (SNV) performed best with Rp2 = 0.9549 and residual predictive deviation (RPD) = 4.54. Furthermore, functional wavelengths related to adulteration identification were individually selected using methods of principal component (PC) loadings, two-dimensional correlation spectroscopy (2D-COS), and regression coefficients (RC). After that, the multispectral RC-PLSR model exhibited the most satisfactory results in prediction set that Rp2 was 0.9063, RPD was 2.30, and the limit of detection (LOD) was 6.50%. Spatial distribution was visualized based on the preferred model, and adulteration levels were clearly discernible. Lastly, the visualization was further verified that prediction results well matched the known distribution in samples. Overall, HSI was tested to be a promising methodology for detecting and visualizing minced jowl meat in pork.
Highlights
Meat always plays an important role in the constitution of human diets around the world
The average reflectance spectra of all the adulterated samples (Figure 1a) and pure minced pork and jowl meat extracted from the corresponding hyperspectral images (Figure 1b) are presented in
The comparison showed that the reflective differences at these bands indicated that minced jowl meat samples had more contents of myoglobin, fat, and water than pure pork
Summary
Meat always plays an important role in the constitution of human diets around the world. People consume meat mainly due to its rich nutritional contents of essential amino acid and vitamins [1]. With the continuous and rapid increase of meat consumption nowadays, meat quality and safety control has become the major priority [2]. Meat is quite susceptible to suffering adulteration, such as the known horsemeat scandal in 2013 that horsemeat was detected in beef. From the perspective of consumers, they highly desire reliable and clear information about the meat or meat products they purchase [3]. Regardless of deliberate, accidental, or economically motivated meat adulteration, rapid identification is always one of the main issues in further prevention
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