Simultaneous determination of tenderness and Escherichia coli contamination of pork using hyperspectral scattering technique

• DOI: 10.1016/j.meatsci.2011.11.028
• Publication Date: 2011-12-06T07:15:18Z
• Authors: Feifei Tao; Yankun Peng; Yongyu Li; Kuanglin Chao; Sagar Dhakal
• Keywords: Meat; Swine; Colony Count, Microbial; Food Contamination; 04 agricultural and veterinary sciences; Validation Studies as Topic; 3. Good health; 0404 agricultural biotechnology; Consumer Product Safety; Calibration; Escherichia coli; Food Microbiology; Animals; Muscle, Skeletal

A rapid nondestructive method based on hyperspectral scattering technique for simultaneous determination of pork tenderness and Escherichia coli (E. coli) contamination was studied in the research. The hyperspectral scattering images of thirty-one pork samples were collected in 400-1100nm, and the scattering profiles were then fitted by Lorentzian distribution function to give three parameters a (asymptotic value), b (peak value) and c (full width at b/2). The combined parameters of (b-a), (b-a)×c, (b-a)/c and "a&b&c" were used to develop multi-linear regression (MLR) models for prediction of pork tenderness and E. coli contamination. It was shown that MLR models developed using parameters a, b, (b-a) and (b-a)/c can give high correlation coefficients of 0.831, 0.860, 0.856 and 0.930 respectively for pork tenderness prediction. For E. coli contamination of pork, MLR models based on parameters a and "a&b&c" can give high R(CV) of 0.877 and 0.841 respectively.