Meat freshness evaluation using visible to near-infrared spectroscopy (Conference Presentation)

Motahareh Peyvasteh; Alexey Popov; Alexander V. Bykov; Igor Meglinski

doi:10.1117/12.2528396

12 September 2019 Meat freshness evaluation using visible to near-infrared spectroscopy (Conference Presentation)

Motahareh Peyvasteh, Alexey Popov, Alexander V. Bykov, Igor Meglinski

Proceedings Volume 11130, Imaging Spectrometry XXIII: Applications, Sensors, and Processing; 1113002 (2019) https://doi.org/10.1117/12.2528396
Event: SPIE Optical Engineering + Applications, 2019, San Diego, California, United States

Abstract

We aim to find a non-invasive methodology to evaluate meat freshness and beginning of spoilage through visible and near-infrared spectroscopy. We have used two configurations capable to sense at different probing depths. 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. In another configuration, a fiber-optic linear array was coupled to a portable spectrophotometer (400-1000 nm) for increasing the average probing depth up to 570 μm. According to the results, it is possible to observe the decreasing trend in the light absorbance in both visible and NIR spectral ranges showing loss of freshness and meat spoilage over time. In the visible wavelength range, absorbance changes at 540 nm and 580 nm wavelengths allow for monitoring oxymyoglobin degradation, which is associated with loss of freshness. In the NIR region, monitoring changes in the absorbance of fat (1200 nm), water (1450 nm), and proteins (1525 and 1600 nm) show promise to detect spoilage. Specifically, absorbance of the superficially located oxymyoglobin decays immediately but only after 4 hours at the depth of 0.57 mm, while absorbance of surface water and protein components experiences a steep decrease only after about 2.5 hours that could be interpreted as a beginning of the spoilage process. The fiber-optic approach capable for real-time, non-destructive, inexpensive, and multi-component detection using a wide range of studied wavelengths is a great promise to design a compact, portable device for a variety of users at the meat supply chain.

Conference Presentation

Citation Download Citation

Motahareh Peyvasteh, Alexey Popov, Alexander V. Bykov, and Igor Meglinski "Meat freshness evaluation using visible to near-infrared spectroscopy (Conference Presentation)", Proc. SPIE 11130, Imaging Spectrometry XXIII: Applications, Sensors, and Processing, 1113002 (12 September 2019); https://doi.org/10.1117/12.2528396

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KEYWORDS

Visible radiation

Absorbance

Near infrared spectroscopy

Fiber optics

Near infrared

Proteins

Spectrophotometry

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