Prediction of beef marbling using Hyperspectral Imaging (HSI) and Partial Least Squares Regression (PLSR)
DOI:
https://doi.org/10.17268/sci.agropecu.2017.02.09Keywords:
hyperspectral image, marbling, partial least squares, prediction.Abstract
The aim of this study was to build a model to predict the beef marbling using HSI and Partial Least Squares Regression (PLSR). Totally 58 samples of longissmus dorsi muscle were scanned by a HSI system (400 - 1000 nm) in reflectance mode, using 44 samples to build the PLSR model and 14 samples to model validation. The Japanese Beef Marbling Standard (BMS) was used as reference by 15 middle-trained judges for the samples evaluation. The scores were assigned as continuous values and varied from 1.2 to 5.3 BMS. The PLSR model showed a high correlation coefficient in the prediction (r = 0.95), a low Standard Error of Calibration (SEC) of 0.2 BMS score, and a low Standard Error of Prediction (SEP) of 0.3 BMS score.References
Barbin, D. F.; Elmasry, G.; Sun, D-W; Allen, P. 2012. Near-infrared hyperspectral imaging for grading and classification of pork. Meat Science 90(1): 259–268.
Elmasry, G.; Kamruzzaman, M.; Sun, D-W; Allen, P. 2012a. Principles and Applications of Hyperspectral Imaging in Quality Evaluation of Agro-Food Products: A Review. Critical Reviews in Food Science and Nutrition 52(11): 999-1023.
Elmasry, G.; Sun, D-W; Allen, P. 2013. Chemical-free assessment and mapping of major constituents in beef using hyperspectral imaging Journal of Food Engineering 117: 235–246.
Elmasry, G.; Sun, D-W; Allen, P. 2012b. Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef. Journal of Food Engineering 110: 127–140
Huang, H.; Liu, L.; Ngadi, M.O.; Gariépy, C. 2013. Prediction of pork marbling scores using pattern analysis techniques. Food Control 31(1): 224-229.
Jackman, P.; Sun, D-W; Du, C-J; Allen, P.; Downey, G. 2008. Prediction of beef eating quality from colour, marbling and wavelet texture features. Meat Science 80: 1273–1281.
JMGA (Japan Meat Grading Association). 2000. Beef Carcass Grading Standards. Tokyo. Japan. http://wagyu.org/uploads/page/JMGA%20Meat%20Grading%20Brochure_english.pdf
Kuchida, K.; Kono, S.; Konishi, K.; Van Vleck, L.D.; Suzuki, M.; Miyoshi, S. 2000. Prediction of crude fat content of longissimus muscle of beef using the ratio of fat area calculated from computer image analysis: comparison of regression equations for prediction using different input devices at different stations. Journal of Animal Science 78(4): 799-803.
Li, Y.; Shan, J.; Peng, Y.; Gao, X. 2011. Nondestructive assessment of beef-marbling grade using hyperspectral imaging technology. In New Technology of Agricultural Engineering (ICAE) International Conference on (779-783).
Liu, L.; Ngadia, M.O.; Prashera, S.O.; Gariépy, C. 2012. Objective determination of pork marbling scores using the wide line detector. Journal of Food Engineering 110(3): 497–504.
Mcafee, A.J.; Mcsorley, E.M.; Cuskelly, G.J.; Moss, B.W.; Wallace, J.M.; Bonham, M.P.; Fearon, A.M. 2010. Red meat consumption: an overview of the risks and benefits. Meat Science 84(1): 1–13.
Qiao, J.; Ngadi, M.O.; Wang, N.; Gariépy, C.; Prasher, S. 2007. Pork quality and marbling level assessment using a hyperspectral imaging system. Journal of Food Engineering 83(1): 10–16.
Shiranita, K.; Hayashi, K.; Otsubo, A.; Miyajima, T.; Takiyama, R. 2000. Grading meat quality by image processing. Pattern Recognition 33: 97-104.
Siche, R.; Vejarano, R.; Aredo, V.; Velasquez, L.; Saldaña, E.; Quevedo, R. 2016. Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI). Food Engineering Reviews 8: 306-322.
Toraichi, K.; Kwan, P.; Katagishi, K.; Sugiyama, T.; Wada, K.; Mitsumoto, M. 2002. On a fluency image coding system for beef marbling evaluation. Pattern Recognition Letters 23: 1277–1291.
Velásquez, L.; Cruz-Tirado, J.P.; Siche, R.; Quevedo, R. 2017. An application based on the decision tree to classify the marbling of beef by hyperspectral imaging. Meat Science 133: 43-50.
Wu, D.; Sun, D-W. 2013. Advanced applications of hyperspectral imaging technology for food quality and safety analysis and assessment: A review — Part II: Applications. Innovative Food Science and Emerging Technologies 19: 15–28.
Wyness, L.; Weichselbaum, E.; O'Connor, A.; Williams, E. B.; Benelam, B.; Riley, H.; Stanner, S. 2011. Red meat in the diet: An update. British Nutrition Foundation Nutrition Bulletin 36: 34–77.
Xiong, Z.; Sun, D-W.; Zeng, X-A.; Xie, A. 2014. Recent developments of hyperspectral imaging systems and their applications in detecting quality attributes of red meats: A review. Journal of Food Engineering 132: 1–13.
Yoshikawa, F.; Toraichi, K.; Wada, K.; Ostu, N.; Nakai, H.; Mitsumoto, M.; Katagishi, K. 2000. On a grading system for beef marbling. Pattern Recognition Letters 21: 1037-1050.
Received December 07, 2016.
Accepted May 08, 2017.
Corresponding author: rsiche@unitru.edu.pe (R. Siche).
Downloads
Published
How to Cite
Issue
Section
License
The authors who publish in this journal accept the following conditions:
a. The authors retain the copyright and assign to the magazine the right of the first publication, with the work registered with the Creative Commons attribution license, which allows third parties to use the published information whenever they mention the authorship of the work and the First publication in this journal.
b. Authors may make other independent and additional contractual arrangements for non-exclusive distribution of the version of the article published in this journal (eg, include it in an institutional repository or publish it in a book) as long as it clearly indicates that the work Was first published in this journal.
c. Authors are encouraged to publish their work on the Internet (for example, on institutional or personal pages) before and during the review and publication process, as it can lead to productive exchanges and a greater and faster dissemination of work Published (see The Effect of Open Access).