Application of Hyperspectral Imaging Technology in Meat Quality Evaluation

doi:10.7506/spkx1002-6630-201811043

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (11): 276-283.doi: 10.7506/spkx1002-6630-201811043

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Application of Hyperspectral Imaging Technology in Meat Quality Evaluation

LIU Hai1,2,3, ZHENG Fuping2,3,*, XIONG Zhenhai1,*, LIU Yuan1,2,3,*

1. College of Food Sciences and Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; 3. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China

Online:2018-06-15 Published:2018-06-06

Abstract

Abstract: Hyperspectral imaging technology integrates the advantages of both image technology and spectroscopy, and it can capture the spatial and spectral information on food materials for rapid, non-destructive and accurate detection. The main objectives of this review are to describe the basic principle of hyperspectral imaging technology and analyze hyperspectral data processing methods. In addition, we review recent progress in the application of hyperspectral imaging technology in the detection of various meat quality attributes, and conduct a classification review in accordance with detection indicators of meat products. This review is expected to provide valuable information for future studies on meat quality evaluation.

Key words: hyperspectral imaging, meat, quality, evaluation, non-destructive detection

CLC Number:

TS251.7

LIU Hai, ZHENG Fuping, XIONG Zhenhai, LIU Yuan. Application of Hyperspectral Imaging Technology in Meat Quality Evaluation[J]. FOOD SCIENCE, 2018, 39(11): 276-283.

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Application of Hyperspectral Imaging Technology in Meat Quality Evaluation

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