Visible to near-infrared spectroscopy have been applied for non-invasive assessment of meat freshness. The reduction ofoxymyoglobin absorbance associated with freshness drop is clearly seen in the visible range of spectra, as well assupplementary fat, water, and proteins contents variations are observed in the near-infrared range. A table-topspectrophotometer equipped with an integrating sphere was utilized for a shallow probing depth (80 μm) and covered400-1700 nm spectral range. A fiber-optic linear array was coupled to a portable spectrophotometer (measurement range400-1000 nm) for increasing the average probing depth up to 570 μm. The studied samples of meat experienced animmediate loss of superficial freshness, while kinetics of spoilage was detected after about 2.5 hours. The fiber-opticapproach capable for sensing freshness and spoilage process shows promise for design of a compact, portable device fora variety of users at the meat supply chain.
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