Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process

Abstract

This study examined the potential of hyperspectral techniques for the rapid detection of characteristic indicators of yak meat freshness during the oxidation of yak meat. TVB-N values were determined by significance analysis as the characteristic index of yak meat freshness. Reflectance spectral information of yak meat samples (400–1000 nm) was collected by hyperspectral technology. The raw spectral information was processed by 5 methods and then principal component regression (PCR), support vector machine regression (SVR) and partial least squares regression (PLSR) were used to build regression models. The results indicated that the full-wavelength based on PCR, SVR, and PLSR models were shown greater performance in the prediction of TVB-N content. In order to improve the computational efficiency of the model, 9 and 11 characteristic wavelengths were selected from 128 wavelengths by successive projection algorithm (SPA) and competitive adaptive reweighted sampling (CARS), respectively. The CARS-PLSR model exhibited excellent predictive power and model stability.

Keywords

• Hyperspectral technique
• Yak meat
• Freshness
• PCR
• SVR
• PLSR