Beef Quality Grade Classification Based on Intramuscular Fat Content Using Hyperspectral Imaging Technology

Featured Application In this study, hyperspectral imaging was used to evaluate beef quality grades based on their intramuscular fat levels. The results showed the potential of developing an online hyperspectral imaging system for beef quality grading at beef processing plants. Fat content is one of the most important parameters of beef grading. In this study, a hyperspectral imaging (HSI) system, combined with multivariate data analysis, was adopted for the classification of beef grades. Three types of beef samples, namely Akaushi (AK), USDA prime, and USDA choice, were used for HSI image acquisition in the spectral range of 400-1000 nm. Spectral information was extracted from the image by applying the partial least squares discriminant analysis (PLS-DA) for the three classifications. A total of eight different types of data pre-processing procedures were tested during PLS-DA to evaluate their individual performance, with the accepted pre-processing method selected based on the highest accuracy. Chemical and binary images were generated to visualize the fat mapping of the samples. Quantitative analysis of the samples was performed for the reference measurement of the dry matter and fat content. The highest overall accuracy, 86.5%, was found using the Savitzky-Golay second derivatives pre-processing method for PLS-DA analysis. The optimal wavelength values were found from the beta coefficient curve. The chemical and binary images showed significant differences in fat mapping among the three groups of samples, with AK having the greatest intramuscular fat content and USDA choice having the least. Similar results were observed during the proximate analysis. The findings of this study demonstrate that the HSI technique is a potential tool for the fast and non-destructive determination of beef grades based on fat mapping.