Simultaneous determination of tenderness and Escherichia coli contamination of pork using hyperspectral scattering technique

• Published in: Meat science Vol. 90; no. 3; pp. 851 - 857
• Main Authors: Tao, Feifei, Peng, Yankun, Li, Yongyu, Chao, Kuanglin, Dhakal, Sagar
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.03.2012; Elsevier
• Subjects: analysis; Animals; Biological and medical sciences; Calibration; chemistry; Colony Count, Microbial; Consumer Product Safety; correlation; Escherichia coli; Escherichia coli - isolation & purification; Escherichia coli contamination; Food Contamination; Food Contamination - analysis; Food industries; Food Microbiology; Food Microbiology - methods; Fundamental and applied biological sciences. Psychology; hyperspectral imagery; Hyperspectral imaging; isolation & purification; Light scattering; Lorentzian distribution function; Meat; Meat - microbiology; Meat and meat product industries; methods; microbiology; Muscle, Skeletal; Muscle, Skeletal - chemistry; Muscle, Skeletal - microbiology; Pork; prediction; rapid methods; Swine; Tenderness; Validation Studies as Topic; Escherichia coli contamination; Light scattering; Pork; Lorentzian distribution function; Tenderness; Hyperspectral imaging; Escherichia coli; Meat product; Bacteria; Enterobacteriaceae
• ISSN: 0309-1740; 1873-4138; 1873-4138
• DOI: 10.1016/j.meatsci.2011.11.028

A rapid nondestructive method based on hyperspectral scattering technique for simultaneous determination of pork tenderness and Escherichia coli (E. coli) contamination was studied in the research. The hyperspectral scattering images of thirty-one pork samples were collected in 400–1100nm, and the scattering profiles were then fitted by Lorentzian distribution function to give three parameters a (asymptotic value), b (peak value) and c (full width at b/2). The combined parameters of (b-a), (b-a)×c, (b-a)/c and “a&b&c” were used to develop multi-linear regression (MLR) models for prediction of pork tenderness and E. coli contamination. It was shown that MLR models developed using parameters a, b, (b-a) and (b-a)/c can give high correlation coefficients of 0.831, 0.860, 0.856 and 0.930 respectively for pork tenderness prediction. For E. coli contamination of pork, MLR models based on parameters a and “a&b&c” can give high RCV of 0.877 and 0.841 respectively.