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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.
| Authors: | Bjørn Skovlund Dissing, Olga S. Papadopoulou, Chrysoula Tassou, Bjarne Kjaer Ersbøll, Jens Michael Carstensen, Efstathios Z. Panagou, George-John Nychas | |
| Journal: | Food and Bioprocess Technology | |
| Year: | 2012 | |
| DOI: | 10.1007/s11947-012-0886-6 | |
| Publication date: | 25-05-2012 |
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