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Using Multispectral Imaging for Spoilage Detection of Pork Meat

Authors
  • Dissing, Bjørn Skovlund1
  • Papadopoulou, Olga S.2, 3
  • Tassou, Chrysoula3
  • Ersbøll, Bjarne Kjaer1
  • Carstensen, Jens Michael1
  • Panagou, Efstathios Z.2
  • Nychas, George-John2
  • 1 Technical University of Denmark, Institute for Informatics and Mathematical Modelling, Richard Petersens Plads, Building 321, Kgs Lyngby, 2800, Denmark , Kgs Lyngby (Denmark)
  • 2 Agricultural University of Athens, Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Iera Odos 75, Athens, 11855, Greece , Athens (Greece)
  • 3 Institute of Technology of Agricultural Products, Hellenic Agricultural Organisation ‘Demeter’, Sofokli Venizelou 1, Lycovrissi, 141 23, Greece , Lycovrissi (Greece)
Type
Published Article
Journal
Food and Bioprocess Technology
Publisher
Springer US
Publication Date
May 25, 2012
Volume
6
Issue
9
Pages
2268–2279
Identifiers
DOI: 10.1007/s11947-012-0886-6
Source
Springer Nature
Keywords
License
Yellow

Abstract

The quality of stored minced pork meat was monitored using a rapid multispectral imaging device to quantify the degree of spoilage. Bacterial counts of a total of 155 meat samples stored for up to 580 h have been measured using conventional laboratory methods. Meat samples were maintained under two different storage conditions: aerobic and modified atmosphere packages as well as under different temperatures. Besides bacterial counts, a sensory panel has judged the spoilage degree of all meat samples into one of three classes. Results showed that the multispectral imaging device was able to classify 76.13 % of the meat samples correctly according to the defined sensory scale. Furthermore, the multispectral camera device was able to predict total viable counts with a standard error of prediction of 7.47 %. It is concluded that there is a good possibility that a setup like the one investigated will be successful for the detection of spoilage degree in minced pork meat.

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