Comparison of a portable Vis-NIR hyperspectral imaging and a snapscan SWIR hyperspectral imaging for evaluation of meat authenticity

The performance of visible-near infrared hyperspectral imaging (Vis-NIR-HSI) (400-1000 nm) and shortwave infrared hyperspectral imaging (SWIR-HSI) (1116-1670 nm) combined with different classification and regression (linear and non-linear) multivariate methods were assessed for meat authentication. In Vis-NIR-HSI, total accuracies in the prediction set for SVM and ANN-BPN (the best classification models) were 96 and 94 % surpassing the performance of SWIR-HSI with 88 and 89 % accuracy, respectively. In Vis-NIR-HSI, the best-obtained coefficient of determinations for the prediction set (R2p) were 0.99, 0.88, and 0.99 with root mean square error in prediction (RMSEP) of 9, 24 and 4 (%w/w) for pork in beef, pork in lamb and pork in chicken, respectively. In SWIR-HSI, the best-obtained R2p were 0.86, 0.77, and 0.89 with RMSEP of 16, 23 and 15 (%w/w) for pork in beef, pork in lamb and pork in chicken, respectively. The results ascertain that Vis-NIR-HSI coupled with multivariate data analysis has better performance rather than SWIR-HIS.

Automated summary

The performance of visible-near infrared hyperspectral imaging (Vis-NIR-HSI) and shortwave infrared hyperspectral imaging (SWIR-HSI) combined with different classification and regression multivariate methods for meat authentication was evaluated. In Vis-NIR-HSI, the SVM and ANN-BPN models achieved higher accuracies (96% and 94%) in the prediction set compared to SWIR-HSI (88% and 89%). In terms of coefficient of determination (R2p) and root mean square error in prediction (RMSEP), Vis-NIR-HSI outperformed SWIR-HSI for different meat combinations.