Rapid detection of total viable count (TVC) in pork meat by
hyperspectral imaging
Total viable count (TVC) of bacteria is one of the most important indexes in evaluation of quality and safety
of meat. In this work, the TVC in pork meat was detected by hyperspectral imaging technology. First, the spectra
were extracted from 3-D datacube of hyperspectral image and 100 characteristic variables were selected by
synergy interval PLS (SI-PLS) algorithm. Meanwhile, principal component analysis (PCA) was implemented on
the 3-D datacube to determine 3 characteristic pictures. And, 5 characteristic variables were extracted using
texture analysis from each characteristic picture. PCA was implemented on 111 spectra variables, 15 image
variables and data fusion (126 variables), and the top principal components (PCs) were extracted for developing
the TVC prediction model, respectively. Experimental results show that the model based on data fusion is
superior to others, which was achieved withRMSEP=0.243lgCFU/gandRp
2
= 0.8308 in the prediction set.
This work demonstrates that HSI technique, as a nondestructive analytical tool, has the potential in nondestructive
detection of TVC in pork meat