Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging

A quick, accurate, and reliable method for the evaluation of meat quality during salting stages is essential for quality control and management. This study was carried out to investigate the utility of hyperspectral imaging (HSI) techniques (400–1,000 nm) for predicting the color and pH of salted meat. Specifically, partial least squares regression (PLSR) was applied to the spectral data extracted from the images of the meat to develop statistical models for predicting color and pH. A subset of information-rich wavelengths was identified by principal component analysis (PCA) and used in a regression model. The results from the model with the reduced number of wavelengths generated L*, a*, and pH values with coefficients of determination (R2cv) of 0.723, 0.726, and 0.86 and root mean square errors estimated by cross-validation (RMSECV) of 2.898, 1.408, and 0.073, respectively. These values compared favorably with values generated by a PLSR model using all of the wavelengths investigated, illustrating the reasonable accuracy and robustness of the method. The overall results of this study demonstrate the potential of HSI to serve as an objective and nondestructive method for rapid determination of color and pH of porcine meat during the salting process.

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