Nemaplot hyperspectral data analysis and population modellingEvaluation reinvented

 

Optical properties of fresh meat types

hyperspectral signals of fresh meat
Hyperspectral signature of different fresh meat types
The most apparent differences between fresh cutlets and fresh minced meat is also seen in the reflectance spectra (it would be more than doubtful, if not). Both meat consistency and fat content are assumed to be the major components for relative differences. The transition into the red domains is more sudden for minced meat, the peak at 580, 590 nm is stronger expressed and the absorption in the lower domains of the visible light are larger. The confidence bands show a consistent pattern for the differences, hence, the differences are meat type related. There are no obvious patterns in the near infrared wavelength, which are characteristically for the meat type.

1Data taken as part of an experiment of the ITW, Cold Chain Management, PD Dr. Judith Kreyenschmidt, University of Bonn

Meat analysis Back to hyperspectral meat analysis



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