Rapid And Non-destructive Detection Of Quality Of Water-injected Meat And Frozen Meat By Using Multispectral Imaging Analysis

Beef is one of the most consumed meats in the world. With the continuous improvement of people’s living standards, consumers not only care about production quantities of beef and beef products, but also have the higher requirements of beefs quality and safety. The water-injected and frozen beef have currently aroused great concern by bringing security risks and quality problems.In the aspect of the fast and effective detection of meat, a simplified multi-spectral imaging system being increasingly used in detection of food, and multi-spectral imaging system has become nondestructive and powerful analytical tools for quality measurement. This study has identified and analyzed water-injected and fresh beef based on multispectral imaging device. The results have shown that the spectral data developed by PLSR model for predicting the increased percentage of water of water-injected beef have the better results and applications (rp=0.923). We also have detected the change of R, G and B components of water-injected beef and the results have shown that the R component is decreased with increasing injected water, G and B components are just the opposite. The contacts of ordinary RGB images and multispectral images also have been established. The results have shown that the spectral data combined with RGB data can identify water-injected beef and have improved the prediction accuracy of beef samples (rp=0.946). The study has also examined the influence of different freezing treatments on beef quality, and examining indicators include the changes of free water, bound water, dry matter, physical properties and color. The results have shown that the dry matter content of fresh beef is about 25%, free water content is about 10%, and bound water content is about 65%. The free water content of frozen beef samples has obviously increased as compared with the control group, and the content of bound water has relatively decreased. The larger freezing rate has the smaller influence on the physical properties of beef before destroy the cellular structure, and the smaller freezing rate has the greater effect on the physical properties of beef. In conclusion, our results show that the multispectral imaging is a simple, nondestructive and real-time method for effectively monitoring the meat products. The method can promote the market monitoring and improve the quality of meat.