Feasibility of using hyperspectral imaging to predict moisture content of porcine meat during salting process

The feasibility of using hyperspectral imaging technique (1000-2500 nm) for predicting moisture content (MC) during the salting process of porcine meat was assessed. Different spectral profiles including reflectance spectra (RS), absorbance spectra (AS) and Kubelka-Munk spectra (KMS) were examined to investigate the influence of spectroscopic transformations on predicting moisture content of salted pork slice. The best full-wavelength partial least squares regression (PLSR) models were acquired based on reflectance spectra (Rc(2)=0.969, RMSEC=0.921%; Rc(2)=0.941, RMSEP=1.23%). On the basis of the optimal wavelengths identified using the regression coefficient, two calibration models of PLSR and multiple linear regression (MLR) were compared. The optimal RS-MLR model was considered to be the best for determining the moisture content of salted pork, with a Rc(2) of 0.917 and RMSEP of 1.48%. Visualisation of moisture distribution in each pixel of the hyperspectral image using the prediction model display moisture evolution and migration in pork slices.