Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy

By N. Barlocco, A. Vadell, F. Ballesteros, G. Galietta, Daniel Cozzolino. 2006

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Recent Developments in Hyperspectral Imaging for Assessment of Food Quality and Safety (2014, methodology): “However these spectral methods were proved inefficient when it comes to heterogeneous materials such as meat, owing to the fact that they are not capable of obtaining any spatial information about objects [7–10].”
Principles and Applications of Hyperspectral Imaging in Quality Evaluation of Agro-Food Products: A Review (2012, background): “…optical techniques that has been intensively implemented in quality evaluation of different types of meat such as pork (Hoving-Bolink et al., 2005; Barlocco et al., 2006), beef (Ripoll et al., 2008), lamb (Cozzolino et al., 2000; Andrés, et al., 2007), poultry (Viljoen et al., 2005), and fish…”
Application of NIR hyperspectral imaging for discrimination of lamb muscles (2011, background): “The most intensive absorption peaks identified at 974 nm and 1440 nm are due to water absorption bands related to O–H stretching second and first overtones respectively (Alomar et al., 2003; Barlocco et al., 2006; Prieto et al., 2008), indicating that moisture dominates the spectral signature becaus”
Modern Trends in Hyperspectral Image Analysis: A Review (2018, background): “However, NIR spectroscopy could not help in examination of heterogeneous materials due to the lack of ability to capture spatial information [31], [32].”