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Permanent link (DOI): https://doi.org/10.7939/R3NS0M60T

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A Hand-held Device for Non-invasive Assessment of Beef Quality Open Access

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Other title
Subject/Keyword
Spetroscopy
LED-Spectroscopy
Device
Non-invasive
Assessment
Hand-held
Quality
Beef
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Samanta, Saranyu S
Supervisor and department
Elezzabi, Abdul (Electrical and Computer Engineering)
Bruce, Heather (Agriculture, Food and Nutritional Science)
Examining committee member and department
Bruce, Heather (Agriculture, Food and Nutritional Science)
McMullen, Lynn (Agriculture, Food and Nutritional Science)
Elezzabi, Abdul (Electrical and Computer Engineering)
Musilek, Petr (Electrical and Computer Engineering)
Department
Department of Electrical and Computer Engineering
Specialization
Photonics and Plasmas
Date accepted
2014-09-24T10:53:14Z
Graduation date
2014-11
Degree
Master of Science
Degree level
Master's
Abstract
Quantification of important biochemical (e.g. intramuscular fat content, toughness) properties of beef m. longissimus thorasis (LT) using technologies of optical spectroscopy and digital image analysis was examined in this thesis research. The main objective of this thesis work focused on the instrumentation of such technologies for industrial application. Effects of biochemical properties on optical spectroscopy and digital image analyzed results were investigated. Separate analyses with visible and near infrared light spectroscopy and image processing revealed the true potential of those technologies individually. Statistical analyses were performed to identify various correlations that are significant enough to quantify those biochemical properties effectively. Design and performance of a hand-held prototype device incorporating optical spectroscopy technology were tested to evaluate the possibilities of industrial application. Experimentation with hand-held device obtained equivalent results to that found by visible light spectroscopy using a commercial spectrophotometer. Visible light spectroscopy was significantly affected by various color components (e.g. L*a*b*, RGB) of lean meat color in a multidimensional way. This affected the consistency and reliability of the quantification of biochemical properties of beef using visible light. However, near infrared light spectroscopy showed potential to be used as a possible method of quantification of various biochemical properties of beef. Partial least square analysis of near infrared spectroscopy data showed consistency with R2 values between 0.65 to 0.80 to estimate intramuscular fat content and toughness of beef LT muscle. Addition of a polarizer increased the accuracy of beef toughness estimation by 20% using near infrared light. These results indicated that near infrared light spectroscopy has the potential to be utilized in a hand-held device for industrial application.
Language
English
DOI
doi:10.7939/R3NS0M60T
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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