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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality & Safety Assessment Research » Research » Publications at this Location » Publication #368420

Research Project: Assessment and Improvement of Poultry Meat, Egg, and Feed Quality

Location: Quality & Safety Assessment Research

Title: Hyperspectral imaging for a rapid detection and visualization of duck meat adulteration in beef

item JIANG, HONGZHE - China Agricultural University
item WANG, WEI - China Agricultural University
item Zhuang, Hong
item Yoon, Seung-Chul
item YANG, YI - China Agricultural University

Submitted to: Journal of Food Analytical Methods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/19/2019
Publication Date: 7/3/2019
Citation: Jiang, H., Wang, W., Zhuang, H., Yoon, S.C., Yang, Y. 2019. Hyperspectral imaging for a rapid detection and visualization of duck meat adulteration in beef. Journal of Food Analytical Methods. 12:2205-2215.

Interpretive Summary: Beef in general is a premium meat product. Therefore, meat from other animal sources has been commonly used as a beef substitute to increase profit. Duck meat is one of them. Such behaviors seriously violate consumers’ rights and interests. To prevent the illegal practices and protect consumer interests, various methods have been developed to identify the adulteration, including polymerase chain reaction, enzyme-linked immunosorbent assays, and liquid chromatography. However, these methods often require sample preparation and have some limitations, such as being expensive, time-consuming, laborious, and difficult to interpret results. Hyperspectral imaging (HSI) is an emerging, rapid, and non-contact analytical method that combines conventional spectroscopy and imaging in a single system to acquire essential information from the targeted samples. It has shown promising results in monitoring and visualizing meat quality attributes. The objective of this study was to investigate the feasibility of using visible and HSI for predicting adulteration of duck in ground beef. Our results show that HSI technique can be used for detecting duck meat in minced beef. In addition, HSI can determine the duck adulteration levels in beef accurately and generate the images showing visual appearance of the adulteration. Our study demonstrates that the HSI can be used as an efficient tool in screening minced beef adulterated with duck meat.

Technical Abstract: Hyperspectral imaging (HSI) was investigated to detect and visualize beef adulteration with duck meat. Minced beef was adulterated with duck meat in range of 0–100% (w/w) at 10%increments. Visible and near-infrared (VNIR) hyperspectral images were acquired, and extracted spectra were analyzed with preprocessing methods. Partial least squares regression (PLSR) and principal component regression (PCR) modeling methods were individually utilized, and the PLSR model based on full raw spectra performed best. To make the preferred model practical, optimal wavelengths were individually selected using two-dimensional correlation spectroscopy (2D-COS) and PC loadings. The model based on competent wavelengths selected from PC loadings resulted in good performance of Rp 2 = 0.96, RMSEP = 6.58%, and RPD = 4.86 with limit of detection (LOD) of 7.59%. Finally, spatially distributed visualization was achieved using the simplified model, and adulteration levels were readily discernible. Known distributed samples were also successfully visualized, and the validity of visualization was thus proved. Results demonstrated the potential of the HSI to detect minced beef adulteration with duck meat.