University of Oulu

Motahareh Peyvasteh et al 2020 J. Phys. Commun. 4 095011

Meat freshness revealed by visible to near-infrared spectroscopy and principal component analysis

Saved in:
Author: Peyvasteh, Motahareh1; Popov, Alexey2; Bykov, Alexander1;
Organizations: 1Opto-Electronics and Measurement Techniques, University of Oulu, PO Box 4500, 90014, Oulu, Finland
2VTT Technical Research Centre of Finland, 90590, Oulu, Finland
3Institute of Engineering Physics for Biomedicine (PhysBio), National Research Nuclear University 'MEPhI', 115409, Moscow, Russia
4Interdisciplinary Laboratory of Biophotonics, National Research Tomsk State University, Tomsk, 634050, Russia
5College of Engineering and Physical Sciences, Aston University, Birmingham, B4 7ET, United Kingdom
Format: article
Version: published version
Access: open
Online Access: PDF Full Text (PDF, 0.8 MB)
Persistent link:
Language: English
Published: IOP Publishing, 2020
Publish Date: 2020-10-06


Increasing concerns about adulterated meat encouraged industry looking for new non-invasive methods for rapid accurate meat quality assessment. Main meat chromophores (myoglobin, oxy-myoglobin, fat, water, collagen) are characterized by close comparable absorption in visible to near-infrared (NIR) spectral region. Therefore, structural and compositional variations in meat may lead to relative differences in the absorption of light. Utilizing typical fiber-optic probes and integrating sphere, a degradation of pork samples freshness was observed at room temperature referring to the relative changes in absorbance of main meat chromophores. The application of principal component analysis (PCA) used for examination of measured absorbance spectra revealed more detailed sub-stages of freshness, which are not observed by the conventional analysis of the reflectance spectra. The results show a great potential of the combined application of optical-NIR spectroscopy with complementary use of PCA approach for assessing meat quality and monitoring relative absorbance alternation of oxymyoglobin and myoglobin in visible, and fat, water, collagen in NIR spectral ranges.

see all

Series: Journal of physics. Communications
ISSN: 2399-6528
ISSN-E: 2399-6528
ISSN-L: 2399-6528
Volume: 4
Issue: 9
Article number: 095011
DOI: 10.1088/2399-6528/abb322
Type of Publication: A1 Journal article – refereed
Field of Science: 114 Physical sciences
412 Animal science, dairy science
Funding: This work received funding from the I4FUTURE, European Union's Horizon 2020 research and innovation program under the Marie Sklodowska-Curie (grant agreement No 713606) and partially from the Academy of Finland (grants: 314369, 325097), the ATTRACT project funded by the EC under Grant Agreement 777222, MEPhI Academic Excellence Project (Contract No. 02.a03.21.0005), and National Research Tomsk State University Academic D.I. Mendeleev Fund Program.
EU Grant Number: (713606) I4FUTURE - Novel Imaging and Characterisation Methods in Bio, Medical, and Environmental Research and Technology Innovations
Academy of Finland Grant Number: 314369
Detailed Information: 314369 (Academy of Finland Funding decision)
325097 (Academy of Finland Funding decision)
Copyright information: © 2020 The Author(s). Published by IOP Publishing Ltd. Original content from this work may be used under the terms of the Creative Commons Attribution 4.0 licence. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.