Dissing, Bjørn Skovlund4; Papadopoulou, Olga S.7; Tassou, Chrysoula6; Ersbøll, Bjarne Kjær1; Carstensen, Jens Michael1; Z. Panagou, Efstathios7; Nychas, George-John7
1 Department of Applied Mathematics and Computer Science, Technical University of Denmark2 Statistics and Data Analysis, Department of Applied Mathematics and Computer Science, Technical University of Denmark3 Image Analysis & Computer Graphics, Department of Applied Mathematics and Computer Science, Technical University of Denmark4 Department of Informatics and Mathematical Modeling, Technical University of Denmark5 Agricultural University of Athens6 Institute of Technology of Agricultural Products7 Agricultural University of Athens
The quality of stored minced pork meat was monitored using a rapid multispectral imaging device to quantify the degree of spoilage. Bacterial counts of a total of 155 meat samples stored for up to 580 h have been measured using conventional laboratory methods. Meat samples were maintained under two different storage conditions: aerobic and modified atmosphere packages as well as under different temperatures. Besides bacterial counts, a sensory panel has judged the spoilage degree of all meat samples into one of three classes. Results showed that the multispectral imaging device was able to classify 76.13 % of the meat samples correctly according to the defined sensory scale. Furthermore, the multispectral camera device was able to predict total viable counts with a standard error of prediction of 7.47 %. It is concluded that there is a good possibility that a setup like the one investigated will be successful for the detection of spoilage degree in minced pork meat.
Food and Bioprocess Technology, 2013, Vol 6, Issue 9, p. 2268-2279