Part of the book: Infrared Spectroscopy
Hyperspectral imaging (HSI) technology is a novel nondestructive method and has found various applications in the agricultural and food industry. In this chapter, the employment of HSI for meat quality assessment and safety control was summarized. The quality attributes include sensory attributes (color and marbling), chemical attributes (moisture, protein, intramuscular fat, and fatty acids), and technological attributes (pH, tenderness, and water holding capacity (WHC)). The safety attributes mainly include bacterial contamination and freshness determination. The spectral method is described in terms of the basic working principle, fundamental configurations, analysis period, and applications in meat assessment. In addition, the advantages, disadvantages, and problems to be tackled facing the HSI are also discussed. The current studies have demonstrated that HSI technology can be a potential tool to replace the traditional method for online and simultaneous evaluation of multiple quality and safety attributes of meat.
Part of the book: Hyperspectral Imaging in Agriculture, Food and Environment