Towards non-invasive screening of meat freshness utilizing visible and near-infrared spectroscopy (Conference Presentation)

Abstract

There is a high demand to apply photonics-based techniques to day-to-day routine use by targeting food quality control, food safeties, biosecurity and other related applications. We present the results of study of freshness and spoilage of meat samples by using visible and near-infrared spectroscopy. Two different configurations of experiment capable of sensing diverse range of probing depths have been tested. A table-top spectrophotometer equipped with an integrating sphere was used in one setup providing a large light spot and two detectors to measure two different spectral ranges (400-1100 nm and 1100-1700 nm). Another experimental setup comprised a fiber-optic linear array coupled to a portable spectrophotometer (measurement range: 400-1100 nm) to increase the average probing depth. The freshness of meat samples was assessed as a decrease of oxymyoglobin content monitored by decreasing 580/560 nm absorbance ratio, while spoilage was revealed by changes of absorbance at 1200 nm (fat content), 1450 nm (water), 1525 nm and 1600 nm (proteins) over time. We found that the studied meat samples experienced a significant loss of freshness after 2.5 hours. This could be interpreted as a beginning of the spoilage process showing promise of the applied methodology for spoilage sensing and benefits of the portable approach. The current technique is capable to real-time non-destructive screening of meat samples in a wide range wavelengths. The results and data analysis are presented and discussed in frame of food safety application.