Optical sensing as analytical tools for meat tenderness measurements - A review

Abstract

Meat tenderness is the most important attribute related to consumer satisfaction. No analytical tool is currently available to measure or predict tenderness in real-time. Therefore, direct measurement of meat tenderness is not possible in the meat industry. Several reviews are available on optical sensing technologies for meat; however, no comprehensive review is available on optical sensing for meat tenderness. The simplicity, accuracy, and limited sample preparation have made optical techniques the best tools for determining meat tenderness. This paper reviews the perspectives and aspects of conventional tenderness measurement tools along with some selected optical sensing technologies for meat tenderness. Additionally, the major challenges of optical sensing techniques and future trends will also be addressed. If adequately optimized, optical sensing techniques could be incorporated into the production line to measure tenderness in real-time for correct labeling, pricing, and screening of meat to better provide consumers with the products they desire.

Keywords: Computer vision; Hyperspectral imaging; Meat; Spectroscopy; Tenderness.