Determination of Pork Meat Storage Time Using Near-Infrared Spectroscopy Combined with Fuzzy Clustering Algorithms

The identification of pork meat quality is a significant issue in food safety. In this paper, a novel strategy was proposed for identifying pork meat samples at different storage times via Fourier transform near-infrared (FT-NIR) spectroscopy and fuzzy clustering algorithms. Firstly, the FT-NIR spectra of pork meat samples were collected by an Antaris II spectrometer. Secondly, after spectra preprocessing with multiplicative scatter correction (MSC), the orthogonal linear discriminant analysis (OLDA) method was applied to reduce the dimensionality of the FT-NIR spectra to obtain the discriminant information. Finally, fuzzy C-means (FCM) clustering, K-harmonic means (KHM) clustering, and Gustafson-Kessel (GK) clustering were performed to establish the recognition model and classify the feature information. The highest clustering accuracies of FCM and KHM were both 93.18%, and GK achieved a clustering accuracy of 65.90%. KHM performed the best in the FT-NIR data of pork meat considering the clustering accuracy and computation. The overall experiment results demonstrated that the combination of FT-NIR spectroscopy and fuzzy clustering algorithms is an effective method for distinguishing pork meat storage times and has great application potential in quality evaluation of other kinds of meat.

Automated summary

In this study, a combination of FT-NIR spectroscopy and fuzzy clustering algorithms was proposed for identifying the storage times of pork meat samples. The results demonstrated that this method achieved high recognition accuracy and had great potential for quality evaluation of other types of meat.