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Proceedings Paper

Assessment of meat freshness and spoilage detection utilizing visible to near-infrared spectroscopy
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Paper Abstract

Visible to near-infrared spectroscopy have been applied for non-invasive assessment of meat freshness. The reduction of oxymyoglobin absorbance associated with freshness drop is clearly seen in the visible range of spectra, as well as supplementary fat, water, and proteins contents variations are observed in the near-infrared range. A table-top spectrophotometer equipped with an integrating sphere was utilized for a shallow probing depth (80 μm) and covered 400-1700 nm spectral range. A fiber-optic linear array was coupled to a portable spectrophotometer (measurement range 400-1000 nm) for increasing the average probing depth up to 570 μm. The studied samples of meat experienced an immediate loss of superficial freshness, while kinetics of spoilage was detected after about 2.5 hours. The fiber-optic approach capable for sensing freshness and spoilage process shows promise for design of a compact, portable device for a variety of users at the meat supply chain.

Paper Details

Date Published: 22 July 2019
PDF: 3 pages
Proc. SPIE 11075, Novel Biophotonics Techniques and Applications V, 110751R (22 July 2019); doi: 10.1117/12.2527194
Show Author Affiliations
M. Peyvasteh, Univ. of Oulu (Finland)
A. Popov, Univ. of Oulu (Finland)
A. Bykov, Univ. of Oulu (Finland)
I. Meglinski, Univ. of Oulu (Finland)
National Research Nuclear Univ. (Russian Federation)
National Research Tomsk State Univ. (Russian Federation)

Published in SPIE Proceedings Vol. 11075:
Novel Biophotonics Techniques and Applications V
Arjen Amelink; Seemantini K. Nadkarni, Editor(s)

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