Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review
Citation
Antequera, T., Caballero, D., Grassi, S., Uttaro, B., Perez-Palacios, T. (2021). Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review, 172 http://dx.doi.org/10.1016/j.meatsci.2020.108340
Plain language summary
This is a review of three technologies used for rapid, non-destructive analysis of fresh meat over the last 10 years. The technologies are Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI). For each technology, the basic instrumental components, data collection details, and primary application are discussed, followed by in-depth discussion of several studies. Fresh meats tested have primarily been pork and beef, with some work on lamb, chicken, rabbit, and duck. Use of these technologies is still mostly at a laboratory level rather than in meat production plants as, in general, the price of the technologies is still high, analysis speed is too slow, and external factors have too much impact on the data collected.
Abstract
© 2020 Elsevier LtdThe development of non-destructive methodologies based on Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI) techniques to determine quality characteristics of fresh meat has been reviewed in this study. It has been focused primarily on research published in the last decade, and has placed particular attention on the instrumentation, data acquisition and main applications of each technique, finding a wide variety of possibilities for systems and methodologies as well as evidence of accurate and promising results. Most samples analysed were pork and beef, followed by lamb and chicken, with few studies on fresh meat from rabbit and duck. The overall evaluation is that work has been performed primarily in an experimental way but generally still lacks real application in the meat industry. In that respect, these non-destructive techniques should be improved, especially regarding speed, price and influence of external factors.