Nondestructive measurement of fatty acid content in beef using hyperspectral short-wave infrared imager

Ye-Na Kim; Byoung-Kwan Cho

doi:10.1117/12.2621139

30 May 2022 Nondestructive measurement of fatty acid content in beef using hyperspectral short-wave infrared imager

Ye-Na Kim, Byoung-Kwan Cho

Proceedings Volume PC12120, Sensing for Agriculture and Food Quality and Safety XIV; PC1212009 (2022) https://doi.org/10.1117/12.2621139
Event: SPIE Defense + Commercial Sensing, 2022, Orlando, Florida, United States

Abstract

This experiment was conducted to predict fatty acid contents in beef using short-wave infrared (SWIR) hyperspectral imaging (HSI) technique. The HSI datasets were acquired from the longissimus dorsi and further evaluated the quality parameter of these samples. A partial least square regression (PLSR) model with spectral preprocessing was applied to predict the fatty acid in beef samples. The obtained results showed high coefficients of determination (R2 > 0.8). The overall outcomes suggest that the SWIR-HSI technique might be utilized as non-destructive measurement tool for the determination of fatty acid content in beef.

Conference Presentation

Citation Download Citation

Ye-Na Kim and Byoung-Kwan Cho "Nondestructive measurement of fatty acid content in beef using hyperspectral short-wave infrared imager", Proc. SPIE PC12120, Sensing for Agriculture and Food Quality and Safety XIV, PC1212009 (30 May 2022); https://doi.org/10.1117/12.2621139

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