Beef Quality Grade Classification Based on Intramuscular Fat Content Using Hyperspectral Imaging Technology
Fat content is one of the most important parameters of beef grading. In this study, a hyperspectral imaging (HSI) system, combined with multivariate data analysis, was adopted for the classification of beef grades. Three types of beef samples, namely Akaushi (AK), USDA prime, and USDA choice, were u...
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| Format: | Article |
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MDPI AG
2021-05-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/10/4588 |
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| author | Mohammed Raju Ahmed DeMetris D. Reed Jennifer M. Young Sulaymon Eshkabilov Eric P. Berg Xin Sun |
| author_facet | Mohammed Raju Ahmed DeMetris D. Reed Jennifer M. Young Sulaymon Eshkabilov Eric P. Berg Xin Sun |
| author_sort | Mohammed Raju Ahmed |
| collection | DOAJ |
| description | Fat content is one of the most important parameters of beef grading. In this study, a hyperspectral imaging (HSI) system, combined with multivariate data analysis, was adopted for the classification of beef grades. Three types of beef samples, namely Akaushi (AK), USDA prime, and USDA choice, were used for HSI image acquisition in the spectral range of 400–1000 nm. Spectral information was extracted from the image by applying the partial least squares discriminant analysis (PLS-DA) for the three classifications. A total of eight different types of data pre-processing procedures were tested during PLS-DA to evaluate their individual performance, with the accepted pre-processing method selected based on the highest accuracy. Chemical and binary images were generated to visualize the fat mapping of the samples. Quantitative analysis of the samples was performed for the reference measurement of the dry matter and fat content. The highest overall accuracy, 86.5%, was found using the Savitzky–Golay second derivatives pre-processing method for PLS-DA analysis. The optimal wavelength values were found from the beta coefficient curve. The chemical and binary images showed significant differences in fat mapping among the three groups of samples, with AK having the greatest intramuscular fat content and USDA choice having the least. Similar results were observed during the proximate analysis. The findings of this study demonstrate that the HSI technique is a potential tool for the fast and non-destructive determination of beef grades based on fat mapping. |
| first_indexed | 2024-03-10T10:49:42Z |
| format | Article |
| id | doaj.art-5d44e44501b5496389722420e3499bc3 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T10:49:42Z |
| publishDate | 2021-05-01 |
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| series | Applied Sciences |
| spelling | doaj.art-5d44e44501b5496389722420e3499bc32023-11-21T22:21:03ZengMDPI AGApplied Sciences2076-34172021-05-011110458810.3390/app11104588Beef Quality Grade Classification Based on Intramuscular Fat Content Using Hyperspectral Imaging TechnologyMohammed Raju Ahmed0DeMetris D. Reed1Jennifer M. Young2Sulaymon Eshkabilov3Eric P. Berg4Xin Sun5Department of Agricultural and Biosystems Engineering, North Dakota State University, Fargo, ND 58102, USADepartment of Animal Science, Sul Ross State University, Alpine, TX 79832, USADepartment of Animal Sciences, North Dakota State University, Fargo, ND 58102, USAEngineering Department, University of Jamestown, Jamestown, ND 58405, USADepartment of Animal Sciences, North Dakota State University, Fargo, ND 58102, USADepartment of Agricultural and Biosystems Engineering, North Dakota State University, Fargo, ND 58102, USAFat content is one of the most important parameters of beef grading. In this study, a hyperspectral imaging (HSI) system, combined with multivariate data analysis, was adopted for the classification of beef grades. Three types of beef samples, namely Akaushi (AK), USDA prime, and USDA choice, were used for HSI image acquisition in the spectral range of 400–1000 nm. Spectral information was extracted from the image by applying the partial least squares discriminant analysis (PLS-DA) for the three classifications. A total of eight different types of data pre-processing procedures were tested during PLS-DA to evaluate their individual performance, with the accepted pre-processing method selected based on the highest accuracy. Chemical and binary images were generated to visualize the fat mapping of the samples. Quantitative analysis of the samples was performed for the reference measurement of the dry matter and fat content. The highest overall accuracy, 86.5%, was found using the Savitzky–Golay second derivatives pre-processing method for PLS-DA analysis. The optimal wavelength values were found from the beta coefficient curve. The chemical and binary images showed significant differences in fat mapping among the three groups of samples, with AK having the greatest intramuscular fat content and USDA choice having the least. Similar results were observed during the proximate analysis. The findings of this study demonstrate that the HSI technique is a potential tool for the fast and non-destructive determination of beef grades based on fat mapping.https://www.mdpi.com/2076-3417/11/10/4588multivariate data analysispartial least squares discriminant analysisSavitzky–Golay second derivatives pre-processing method |
| spellingShingle | Mohammed Raju Ahmed DeMetris D. Reed Jennifer M. Young Sulaymon Eshkabilov Eric P. Berg Xin Sun Beef Quality Grade Classification Based on Intramuscular Fat Content Using Hyperspectral Imaging Technology Applied Sciences multivariate data analysis partial least squares discriminant analysis Savitzky–Golay second derivatives pre-processing method |
| title | Beef Quality Grade Classification Based on Intramuscular Fat Content Using Hyperspectral Imaging Technology |
| title_full | Beef Quality Grade Classification Based on Intramuscular Fat Content Using Hyperspectral Imaging Technology |
| title_fullStr | Beef Quality Grade Classification Based on Intramuscular Fat Content Using Hyperspectral Imaging Technology |
| title_full_unstemmed | Beef Quality Grade Classification Based on Intramuscular Fat Content Using Hyperspectral Imaging Technology |
| title_short | Beef Quality Grade Classification Based on Intramuscular Fat Content Using Hyperspectral Imaging Technology |
| title_sort | beef quality grade classification based on intramuscular fat content using hyperspectral imaging technology |
| topic | multivariate data analysis partial least squares discriminant analysis Savitzky–Golay second derivatives pre-processing method |
| url | https://www.mdpi.com/2076-3417/11/10/4588 |
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