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Title: Development of a low-cost NIR instrument for minced meat analysis: Part 1 - Spectrophotometer and sample presentations

Author
item SARANWONG, SIRINNAPA - National Food Research Institute - Japan
item IKEHATA, AKIFUMI - National Food Research Institute - Japan
item NOGUCHI, GOU - National Federation Of Agricultural Co-Operative Associations (ZENNOH)
item PARK, SHANJI - Soma Optics
item SASHIDA, KUNIO - Soma Optics
item OKURA, TSUTOMU - Soma Optics
item Haff, Ronald - Ron
item KAWANO, SUMIO - National Food Research Institute - Japan

Submitted to: American Journal of Agricultural Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/29/2013
Publication Date: 4/6/2013
Citation: Saranwong, S., Ikehata, A., Noguchi, G., Park, S., Sashida, K., Okura, T., Haff, R.P., Kawano, S. 2013. Development of a low-cost NIR instrument for minced meat analysis: Part 1 - Spectrophotometer and sample presentations. American Journal of Agricultural Science and Technology. 2:61-68.

Interpretive Summary: The feasibility of using a compact, low-cost NIR spectrophotometer to predict moisture (MC) and total fat content of minced pork was demonstrated. Results were compared with those obtained using two research type instruments with high signal to noise ratio (S/N). The compact spectrophotometer was configured so that the detector made direct contact with the sample with the illuminators directed towards the centre of sample, as this arrangement presumably optimizes penetration depth into the samples. Minced pork samples were prepared from four pork muscles: Loin, Ham, Bacon and Shank. Partial Least Squares (PLS) calibration indicated that the low cost spectrophotometer operating in the short wavelength region from 700 nm to 1100 nm provided sufficiently accurate results as compared to the research type instruments. The coefficient of determination for the calibration set (Rc2) was 0.91 for both MC and total fat. The ratio of the standard deviation of the reference data to the standard error of cross validation (RPD) obtained from the instrument were 3.8 for MC and 4.3 for total fat. Spectral repeatability of each spectrophotometer was also reported.

Technical Abstract: The feasibility of using a compact, low-cost NIR spectrophotometer to predict moisture (MC) and total fat content of minced pork was demonstrated. Results were compared with those obtained using two research type instruments with high signal to noise ratio (S/N). The NIR measuring head of the compact spectrophotometer was configured for interactance measurement with the illuminators directed towards the centre of sample as this arrangement presumably optimizes penetration depth into the samples. Minced pork samples were prepared from four pork muscles: Loin, Ham, Bacon and Shank. PLS calibration indicated that the low cost spectrophotometer operating in the short wavelength region from 700 nm to 1100 nm provided sufficiently accurate results as compared to the research type instruments. The coefficient of determination for the calibration set (Rc2) was 0.91 for both MC and total fat. The ratio of the standard deviation of the reference data to the standard error of cross validation (RPD) obtained from the instrument were 3.8 for MC and 4.3 for total fat. Spectral repeatability of each spectrophotometer was also reported.