Biological Engineering Commons^™

Visible/Near-Infrared Hyperspectral Imaging For Beef Tenderness Prediction, Govindarajan Konda Naganathan, Lauren M. Grimes, Jeyamkondan Subbiah, Chris R. Calkins, Ashok Samal, George E. Meyer

Biological Systems Engineering: Papers and Publications

Beef tenderness is an important quality attribute for consumer satisfaction. The current beef quality grading system does not incorporate a direct measure of tenderness because there is currently no accurate, rapid, nondestructive method for predicting tenderness available to the beef industry. The objective of this study was to develop and test a visible/nearinfrared hyperspectral imaging system to predict tenderness of 14-day aged, cooked beef from hyperspectral images of fresh ribeye steaks acquired at 14-day post-mortem. A push-broom hyperspectral imaging system (wavelength range: 400-1000 nm) with a diffuse-flood lighting system was developed and calibrated. Hyperspectral images of beef-steak (n = 111) …