Abstract: Extruded dried meat is an updated product for traditional meat jerky. Fiber orientation is an important indicator of the quality of extruded dried meat. In this study, we developed a nondestructive photon propagation-based method to quantify fiber orientation in extruded dried meat. Laser transmission reflection images of samples were recorded using a digital camera for quantitative analysis using self-compiled computer program with Matlab software. The effects of image acquisition parameters such as exposure time and light incident angle, and sample parameters including orientation direction and barrel temperature on the degree of fiber orientation were investigated. The results showed the optimal exposure time and light incident angle that provided an ideal B value for the degree of fiber orientation were determined as 1/400 s and 45°, respectively. Barrel temperature affected the degree of fiber orientation, and the established method could be used to identify fiber orientation in extruded meat.

Key words: extruded dried meat, degree of fiber orientation, laser propagation, image acquisition, parameters optimization