Myoglobin-Based Classification of Minced Meat Using Hyperspectral Imaging

Abstract

Minced meat substitution is one of the most common frauds which not only affects consumer health but impacts their lifestyles and religious customs as well. A number of methods have been proposed to overcome these frauds; however, these mostly rely on laboratory measures and are often subject to human error. Therefore, this study proposes novel hyperspectral imaging (400–1000 nm) based non-destructive isos-bestic myoglobin (Mb) spectral features for minced meat classification. A total of 60 minced meat spectral cubes were pre-processed using true-color image formulation to extract regions of interest, which were further normalized using the Savitzky–Golay filtering technique. The proposed pipeline outperformed several state-of-the-art methods by achieving an average accuracy of 88.88%.

Keywords

• hyperspectral imaging
• myoglobin (Mb) spectral features
• <i>isos-bestic</i> points
• substitution
• Bovine (beef)
• Ovine (mutton)