Abstract

Pork quality is usually determined subjectively as PSE, PFN, RFN, RSE and DFD based on color, texture and exudation of the meat. In this study, a hyperspectral-imaging-based technique was developed to achieve rapid, accurate and objective assessment of pork quality. The principal component analysis (PCA) and stepwise operation methods were used to select feature waveband from the entire spectral wavelengths (430 to 980 nm). Then the feature waveband images were extracted at the selected feature wavebands from raw hyperspectral images, and the average reflectance (R) was calculated within the whole loin-eye area. Artificial neural network was used to classify these groups. Results showed that PCA analysis had a better performance than that of stepwise operation for feature waveband images selection. The 1st derivative data gave a better result than that of mean reflectance spectra data. The best classified result was 87.5% correction. The error frequency showed that RSE samples were easier to classify. The PFN and PSE samples were difficult to separate from each other.

Submitted: March 11, 2006 · Accepted: January 22, 2007 · Published: April 9, 2007

Recommended Citation

Jun, Qiao; Ngadi, Michael; Wang, Ning; Gunenc, Aynur; Monroy, Mariana; Gariepy, Claude; and Prasher, Shiv (2007) "Pork Quality Classification Using a Hyperspectral Imaging System and Neural Network," International Journal of Food Engineering: Vol. 3 : Iss. 1, Article 6.
Available at: http://www.bepress.com/ijfe/vol3/iss1/art6