TY - GEN
T1 - Detection of premature browning in ground beef using an optical-fibre based sensor
AU - Sheridan, C.
AU - O'Farrell, M.
AU - Lewis, E.
AU - Flanagan, C.
AU - Kerry, J. F.
AU - Jackman, N.
PY - 2007
Y1 - 2007
N2 - This paper reports on an optical fibre based sensor system to detect the occurrence of premature browning in ground beef. Premature browning (PMB) occurs when, at a temperature below the pasteurisation temperature of 71°C, there are no traces of pink meat left in the patty. PMB is more frequent in poorer quality beef or beef that has been stored under imperfect conditions. The experimental work pertaining to this paper involved cooking fresh meat and meat that has been stored in a freezer for, 1 week, 1 month and 3 months and recording the reflected spectra and temperature at the core of the product, during the cooking process, in order to develop a classifier based on the spectral response and using a Self-Organising Map (SOM) to classify the patties into one of four categories, based on their colour. The combination of both the classifier and temperature data can be used to determine the presence of PMB for a given patty and can thus be used for Quality Control by food producers.
AB - This paper reports on an optical fibre based sensor system to detect the occurrence of premature browning in ground beef. Premature browning (PMB) occurs when, at a temperature below the pasteurisation temperature of 71°C, there are no traces of pink meat left in the patty. PMB is more frequent in poorer quality beef or beef that has been stored under imperfect conditions. The experimental work pertaining to this paper involved cooking fresh meat and meat that has been stored in a freezer for, 1 week, 1 month and 3 months and recording the reflected spectra and temperature at the core of the product, during the cooking process, in order to develop a classifier based on the spectral response and using a Self-Organising Map (SOM) to classify the patties into one of four categories, based on their colour. The combination of both the classifier and temperature data can be used to determine the presence of PMB for a given patty and can thus be used for Quality Control by food producers.
KW - Artificial neural network
KW - Food quality assessment
KW - On-line meat cooking colour measurement
KW - Optical fibre probe
KW - Self organising map
UR - http://www.scopus.com/inward/record.url?scp=36549037158&partnerID=8YFLogxK
U2 - 10.1117/12.738770
DO - 10.1117/12.738770
M3 - Conference contribution
AN - SCOPUS:36549037158
SN - 0819467618
SN - 9780819467614
T3 - Proceedings of SPIE - The International Society for Optical Engineering
BT - EWOFS 2007 Proceedings
T2 - EWOFS 2007: Third European Workshop on Optical Fibre Sensors
Y2 - 4 July 2007 through 6 July 2007
ER -