Non-destructive measurements for the evaluation of beef freshness based on airflow interaction and a structured light 3D imaging technique and comparison with pH value and total volatile basic nitrogen content. (February 2023)

• Record Type: Journal Article
• Authors: Luo, Xiuzhi; Sun, Qinming; Zhou, Lingfei; He, Ke; Gao, Xin; Tang, Xiuying
• Is Part Of: Biosystems engineering. Volume 226(2023)
• Page Start: 182
• Page End: 193
• Publication Date: 2023-02
• Subjects: Beef -- TVB-N and pH -- Airflow -- Spatial deformation -- Structured light 3D imaging -- Instantaneous elastoplasticity; Bioengineering -- Periodicals; Agricultural engineering -- Periodicals; Biological systems -- Periodicals; Génie rural -- Périodiques; Systèmes biologiques -- Périodiques; 631
• DOI: 10.1016/j.biosystemseng.2023.01.006
• Languages: English
• ISSNs: 1537-5110

Abstract

Abstract : This study aimed to investigate the potential ability to predict total volatile basic nitrogen (TVB-N) content and pH value for the freshness evaluation of beef by examining instantaneous elastoplastic deformation of the meat caused by airflow using a structured light 3D imaging technique. A constant airflow impacted the beef surface whilst a 3D camera continuously captured point cloud images of the concave area. The volume, surface area, and depth of spatial deformation, as well as the projected area of three planes, were obtained using the K-nearest neighbour algorithm, down-sampling processing, the oriented bounding box algorithm, and the Alpha Shape algorithm. The instantaneous recovery and residual of each quantified deformation feature were obtained at the moment of air unloading to get the instantaneous elastic–plastic deformation and degree of instantaneous elastic–plastic deformation of beef's spatial deformation feature. A correlation analysis of the obtained features and two freshness indicators (pH value and TVB-N content) was carried out for feature selection and modelling. The results showed that the models using the degree of instantaneous elastic deformation of spatial deformation features of beef with feature selection produced the best prediction results in this study. For beef pH values and TVB-N content evaluation, the correlation coefficient in the prediction set were 0.745 and 0.844, respectively. Highlights: Method based on airflow-structured light 3D imaging was developed. Spatial deformation quantified to obtain instantaneous elastoplastic features. Effect of increased TVB-N and pH value with instantaneous elastoplasticity. Prediction of four novel measurement methods compared.