A review of hyperspectral imaging in the quality evaluation of meat, fish, poultry and their products

Abstract

Meat and meat products are rich sources of nutrition in the daily diet. Quality and safety assessments of foods, including meats, are essential due to their perishability and vulnerability. The need to analyse food products in real time has stimulated the invention of non-destructive measuring systems. Hyperspectral imaging (HSI) combined with various statistical analysis methods such as multiple linear regression (MLR), least squares-support vector machine (LS-SVM), or partial least squares regression (PLSR), was created as a rapid, non-destructive, non-intrusive and chemical-free process to determine important quality aspects and chemo metrics of foods. The HSI system is used to collect spectral and spatial data. This review discusses the recent developments and application of HSI for detecting quality and safety attributes of tenderness, colour, pH, moisture content, marbling, fat, microbial level and adulteration in meat, fish and poultry meat and products. Overall, HSI technology has tremendous potential to classify different parameters in meat and its products.