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Using Multispectral Imaging for Spoilage Detection of Pork Meat

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Abstract

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.

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Acknowledgments

The authors acknowledge the Symbiosis-EU (www.symbiosis-eu.net) project (no. 211638) financed by the European Commission under the 7th Framework Programme for RTD. The information in this document reflects only the authors’ views, and the Community is not liable for any use that may be made of the information contained therein.

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Authors and Affiliations

  1. Institute for Informatics and Mathematical Modelling, Technical University of Denmark, Richard Petersens Plads, Building 321, 2800, Kgs Lyngby, Denmark

    Bjørn Skovlund Dissing, Bjarne Kjaer Ersbøll & Jens Michael Carstensen

  2. Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    Olga S. Papadopoulou, Efstathios Z. Panagou & George-John Nychas

  3. Hellenic Agricultural Organisation ‘Demeter’, Institute of Technology of Agricultural Products, Sofokli Venizelou 1, Lycovrissi, 141 23, Greece

    Olga S. Papadopoulou & Chrysoula Tassou

Authors
  1. Bjørn Skovlund Dissing
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  2. Olga S. Papadopoulou
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  3. Chrysoula Tassou
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  4. Bjarne Kjaer Ersbøll
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  5. Jens Michael Carstensen
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  6. Efstathios Z. Panagou
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  7. George-John Nychas
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Correspondence to Bjørn Skovlund Dissing.

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Dissing, B.S., Papadopoulou, O.S., Tassou, C. et al. Using Multispectral Imaging for Spoilage Detection of Pork Meat. Food Bioprocess Technol 6, 2268–2279 (2013). https://doi.org/10.1007/s11947-012-0886-6

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  • DOI: https://doi.org/10.1007/s11947-012-0886-6

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