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Meat Sci

Title:		Predicting pork freshness using multi-index statistical information fusion method based on near infrared spectroscopy
Author(s):		Qu F; Ren D; He Y; Nie P; Lin L; Cai C; Dong T;
Address:		"College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China. College of Computer and Information Technology, Three Gorges University, Yichang 443002, China. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; State Key Laboratory of Modern Optical Instruments, Zhejiang University, Hangzhou 310027, China. Electronic address: pcn@zju.edu.cn"
Journal Title:		Meat Sci
Year:		2018
Volume:		20180725
Issue:
Page Number:		59 - 67
DOI:		10.1016/j.meatsci.2018.07.023
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"In this work, the near infrared spectroscopy (NIR) technology was applied to nondestructively evaluate the freshness of pork. The total volatile basic-nitrogen (TVB-N) and pH value of pork were detected as freshness evaluation indicators. A multi-index statistical information fusion (MSIF) modeling method based on variable selection was proposed to evaluate pork freshness. In the experiment, the proposed MSIF was compared with other state-of-the-art variable selection methods. Results showed that the proposed method achieved the best generalization performance and stability. The prediction correlation coefficient (Rval) and root mean square error (RMSEP) of MSIF were: Rval?ª+=?ª+0.8618 and RMSEP?ª+=?ª+3.910 for TVB-N content, Rval?ª+=?ª+0.9379 and RMSEP?ª+=?ª+0.1046 for pH value. The research demonstrated that NIR combined with MSIF has the potential for rapid and nondestructive determination of pork freshness, and so hopefully to provide a promising tool for monitoring meat quality and enriching the extracted information from food industry"
Keywords:		"Animals Hydrogen-Ion Concentration Models, Statistical Nitrogen/analysis Red Meat/*analysis Spectroscopy, Near-Infrared/*methods Swine Volatile Organic Compounds/analysis Information fusion Multi-index Near infrared spectroscopy Pork freshness Total volat;"
Notes:		"MedlineQu, Fangfang Ren, Dong He, Yong Nie, Pengcheng Lin, Lei Cai, Chengyong Dong, Tao eng England 2018/08/14 Meat Sci. 2018 Dec; 146:59-67. doi: 10.1016/j.meatsci.2018.07.023. Epub 2018 Jul 25"