This paper illustrates two approaches to classify between, fresh and previously frozen, and in a novel manner matured and matured previously frozen, as well as fresh and matured beef using the 500–1010 nm waveband, captured using hyperspectral imaging, and CIELAB (colour space) measurements.The results show successful classification based upon CIELAB between 1) fresh and previously frozen beef, and 2) fresh and matured beef, and also with a successful classification between matured and matured previously frozen beef using the entire spectral range. This method is rapid and non-destructive, and would be a very useful on-site screening method. 

Read the abstract at: Hyperspectral imaging for beef treatments

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  • Roger  

    The FSA has just completed a feasibility study with LGC to look at the application of multispectral imaging to a range authenticity and safety issues linked to its surveillance programme. The technique looked promising for just over half the issues. Now the FSA has to decide whether to fund further research to validate the method before it can be rolled out to labs and even food inspectors (using hand held instruments). The non-destructive technique lends itself to on-site screening of samples, which can be further analysed by confirmatory tests.

    I do not know who funded the beef work, but it involved 4 universities (2 German and 2 UK), which makes me suspect it was EU funded. If so then the EU Commission needs to find a way to transfer it to the enforcement/industry arena, unless the FSA want to include it in any future study.

    I post these on the searches on the Network to alert our members, especially the many food analysts registered, that these methods have been investigated if they are not already aware, in the hope that they can use this information in providing stakeholders with the appropriate authenticity methods.

    However, I can point out to many instances where methods developed under the Government's Food Authenticity Programme had a similar effect on the market especially when used in national surveys.

    Mark

    • Mark

      To add to your comment, there are now abundant papers on food analysis with multispectral or hyperspectal imaging (authenticity, adulteration, other quality measures).

      Google scholar shows much research being done with multiple systems https://goo.gl/On7Pn1 

      The LGC instrument specifically has been applied in many food analysis areas in research universities abroad https://goo.gl/guFV10 

      The technique is powerful, but lacks the database development that single-point spectroscopy e.g. NIR, FTIR, raman, has built up over the last 30-40 years. Spectral imaging has been proven to work, but so far only under lab conditions. As Roger points out, it is one thing to have a method that works, it's another to have a method people really use!

      Thanks, Adrian

  • Hi Mark

     

    Although very interesting it would be good to have an indication of the impact that the method will have at a practical level.

     

    When the Ministry first published a method in 1992 it had a dramatic practical effect on the trade.  (see: The Differentiation of Fresh and Frozen-thawed Poultry Meat by the Determination of the b-Hydroxyacyl-CoA-Dehydrogenase (HADH) Activity of Chicken Breast Press Juice:  Collaborative Trial). The method was poor, but its availability was sufficient to correct/influence trade.

     

    It would be interesting to know how/if recent methods from the network have had the same effect. 

     

    Best

     

    Roger

     

     

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