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WO2007000165A1 - Enregistrement en ligne de spectres d'absorption de longueur d'onde dans la viande - Google Patents

Enregistrement en ligne de spectres d'absorption de longueur d'onde dans la viande Download PDF

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Publication number
WO2007000165A1
WO2007000165A1 PCT/DK2006/000379 DK2006000379W WO2007000165A1 WO 2007000165 A1 WO2007000165 A1 WO 2007000165A1 DK 2006000379 W DK2006000379 W DK 2006000379W WO 2007000165 A1 WO2007000165 A1 WO 2007000165A1
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WO
WIPO (PCT)
Prior art keywords
probe
product
light
spectra
meat
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/DK2006/000379
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English (en)
Inventor
Henrik MARNØ
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SFK Tech AS
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SFK Tech AS
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Filing date
Publication date
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Publication of WO2007000165A1 publication Critical patent/WO2007000165A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • G01N33/12—Meat; Fish
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22B—SLAUGHTERING
    • A22B5/00—Accessories for use during or after slaughtering
    • A22B5/0064—Accessories for use during or after slaughtering for classifying or grading carcasses; for measuring back fat
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
    • G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
    • G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
    • G01N21/3563—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light for analysing solids; Preparation of samples therefor
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/84—Systems specially adapted for particular applications
    • G01N21/85—Investigating moving fluids or granular solids
    • G01N21/8507—Probe photometers, i.e. with optical measuring part dipped into fluid sample
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N2021/178—Methods for obtaining spatial resolution of the property being measured
    • G01N2021/1782—In-depth resolution
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N21/59—Transmissivity
    • G01N21/5907—Densitometers
    • G01N2021/598—Features of mounting, adjusting
    • G01N2021/5996—Positioning the head
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/84—Systems specially adapted for particular applications
    • G01N21/85—Investigating moving fluids or granular solids
    • G01N21/8507—Probe photometers, i.e. with optical measuring part dipped into fluid sample
    • G01N2021/8528—Immerged light conductor
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
    • G01N21/25—Colour; Spectral properties, i.e. comparison of effect of material on the light at two or more different wavelengths or wavelength bands
    • G01N21/31—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry
    • G01N21/35—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light
    • G01N21/359—Investigating relative effect of material at wavelengths characteristic of specific elements or molecules, e.g. atomic absorption spectrometry using infrared light using near infrared light
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2201/00—Features of devices classified in G01N21/00
    • G01N2201/12—Circuits of general importance; Signal processing
    • G01N2201/129—Using chemometrical methods
    • G01N2201/1293—Using chemometrical methods resolving multicomponent spectra
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2201/00—Features of devices classified in G01N21/00
    • G01N2201/12—Circuits of general importance; Signal processing
    • G01N2201/129—Using chemometrical methods
    • G01N2201/1296—Using chemometrical methods using neural networks

Definitions

  • the invention relates to invasive, optical measurements of meat products and provides both a method and an apparatus for performing such measurements.
  • the measurements are used to perform classification or grading of the meat product as well as to determine qualitative and/or quantitative parameters of substances in the meat product.
  • Optical methods for characterizing foodstuff products can be divided into photometric methods detecting light at a single wavelength or using wavelength-independent detection, and spectroscopic methods recording wavelength spectra.
  • Some of these methods may apply broad-spectred light, but detects transmitted/reflected light in a process that does not capture the spectral information, i.e. wavelength- independent detection.
  • NIR Near-Infrared Reflection
  • UTR Near-Infrared Reflection
  • a depth gauge determines the depth of the probe in, for example, animal fat and in particular the point at which the probe passes from fat to lean meat can be determined.
  • NIR measurement using a depth gauge and an invasive probe for emitting light and for receiving reflected light, in-order to determine the fat/lean meat interface or ratio in the meat product.
  • JP 02016434 discloses a device for determining quality of foodstuff products such as fruits or vegetables.
  • two optical fibre tips 41a and 51a are inserted to a position determined by the stop 42.
  • the intensity of the transmitted/reflected light is recorded by a photomultiplier tube 61.
  • Spectroscopic data contains a lot of information about the chemical composition of the measured portion.
  • the described methods record spectra of a single portion of the meat or homogenized samples.
  • EP 402 877 and WO 99/19727 disclose invasive methods for NIR determining pigment and drip loss, respectively. According to the methods, a probe is inserted to a fixed position where a reflection spectrum is recorded. The recorded spectrum can be compared with reference spectra to yield a concentration of a selected substance or a quality of the meat. These methods, relying on reflection spectra, have never been used in slaughterhouses due to lack of consistency and precision in the determined values.
  • US 6,563,580 (also published as WO 00/02043) describes a method for determining tenderness of meat by combining data such as race, age weight, pH, and colour with an optical spectrum recorded by an invasive probe.
  • the optical spectrum may be a reflection spectrum or a transmission spectrum.
  • NIT Near-Infrared Transmission
  • NIR can give estimates of e.g. fat and muscle thickness at selected locations and back fat thickness, where the only requirement is for the probe to be able to determine the depth of transition between various layers. It is a disadvantage that a detailed analysis of e.g. content of specific substances in the meat product is not possible with the presently available invasive probes. It is of interest to obtain a detailed analysis of meat products, relating to both qualitative and/or quantitative parameters and to content of specific substances. Knowing specifics of the chemical composition of the different layers in meat cuts provides key optimizing factors in the production chain of an abattoir. The quantitative and/or qualitative online description of the different layers can provide input for production sorting algorithms that will heighten the overall yield of meat cut productions.
  • samples need to be extracted and transported to centralized laboratories where NIT spectra can be recorded on liquefied samples. It is a disadvantage that the extraction of a sample destroys at least part of a carcass. It is another disadvantage that the samples are removed from the conveyor line to be analysed at another location. It is a further disadvantage that samples are liquefied before measurement, as this sample preparation complicates the process and information related to specific layers or regions is thereby lost.
  • Wavelength absorption spectra may be recorded by NIT spectroscopy.
  • a meat product may be any cut or whole carcass from any animal such as mammals, birds or fish, in particular pigs/hogs, cattle or sheep.
  • the invention provides an apparatus comprising a spectrometer and a probe for recording invasive NIT spectra of an interior portion of a meat product without removing the interior portion from the product, and a data processing unit for determining a parameter or a content of the substance in the interior portion by modelling recorded NIT spectra with NIT spectra recorded on meat portions with known parameters or contents of the substance.
  • the invention provides an apparatus for in-situ recordings of wavelength absorption spectra of meat products, the apparatus comprising • a cutting probe comprising a point for penetrating a surface of the meat product, light guiding means and light collecting means positioned in an optical path of light to be transmitted from the light guiding means, the probe being shaped so that insertion of the probe into a meat product will position an interior portion of the meat product in said optical path between the light guiding means and the light collecting means and so that changing an insertion depth of the probe into the meat product will change the interior portion in said optical path,
  • a detecting unit for receiving light collected by the light collecting means and for detecting and recording wavelength absorption spectra of the received light at different consecutive positions of the probe
  • the light guiding means When receiving light from the light source, the light guiding means transmits the light from the probe at a position and in a direction so that the light propagates along the optical path intersecting the light collecting means.
  • the light collecting means is formed to collect at least light propagating along the optical path and guide it towards the detecting unit.
  • the light collecting means is preferably positioned opposite to the light guiding means in the probe.
  • Both the light guiding and collecting means may comprise few or many components such as lenses, collimators, mirrors, optical fibres, prisms, windows, gratings, holograms, splitters, couplers, etc.
  • the absorption spectrum are recorded by recording the intensity of the transmitted light at different wavelengths; in the present context, absorption spectra and transmission spectra are therefore based on the same recorded intensities and may be used interchangeably. •
  • the invention records consecutive spectra of different portions of the substance during insertion or extraction. Therefore, the apparatus must be able to determine a plurality of consecutive positions during each insertion or extraction, and not simply one position for each insertion. As a result, a series of consecutive spectra from consecutive positions are recorded, which provide a representative set of spectra for analysis of the product, regardless of whether the object of the analysis is to obtain average values or to identify variations to be analyses separately.
  • a series of consecutive spectra from consecutive positions are recorded, which provide a representative set of spectra for analysis of the product, regardless of whether the object of the analysis is to obtain average values or to identify variations to be analyses separately.
  • as many as 100 sets of correlated spectra and positions are recorded per centimetre during extraction of the probe, resulting in up to 1,000 data sets for typical insertion depths in carcasses.
  • the preferred sampling rate (number of sets recorded per centimetre) depends on the nature of the meat product and the object of the analysis.
  • the number of sets of correlated spectra and positions recorded are larger than 5/cm, larger than 10/cm or larger than 25/cm, or preferably larger than 50/cm.
  • each recorded light intensity value may be related to two variables; a wavelength (or frequency) and an insertion depth.
  • the recorded spectra may be presented in a three-dimensional coordinate system with the absorption or transmission shown as a function of wavelength and insertion depth.
  • Meat products are formed by tissue layers such as skin, fat and muscle layers having a given thickness, and the recording of several spectra within each layer can be used to segment the recorded spectra corresponding to each layer. The repeated measurements of absorption spectra within the segment thus provide a good statistical basis for prediction models for a particular layer or segment.
  • Determining an insertion depth preferably means determining a distance from an exterior surface of the meat product to the optical path between the light guiding means and the light collecting means.
  • the determined number representing the insertion depth may be a number or a sequence being indicative of a depth.
  • the means record a change in an external parameter in comparison to a clock signal whereby a position can be calculated for a given time indication.
  • determining an insertion depth may include determining a distance from an exterior fixed point of reference to the optical path. The fact that each wavelength absorption spectrum is associated with a specific portion via the insertion depth is a novel and unique feature of the present invention.
  • the light source preferably has an emission spectrum ranging from 800 nm to 3,000 nm, 1,000 nm - 2,350 nm or at least a spectrum having a substantially uniform intensity in the intervals 1,000-1,150 nm, 1,650-1,750 nm, 1,900-1,980 nm, and 2,250-2,350 nm. These intervals are relevant when determining parameters related to the protein, water and fat content in the product. Consequently, the detecting unit can detect and record light in the same range and intervals.
  • the apparatus may further comprise a data processing unit for receiving recorded wavelength absorption spectra and being configured to determine such parameters of the meat product, the data processing unit comprising a memory for holding a database of wavelength absorption spectra previously recorded on meat portions with known parameters, and means for comparing a recorded wavelength absorption spectrum with wavelength absorption spectra of the database to identify at least approximate parameters of the corresponding interior portion of the meat product. Similar means may be provided to determine a content of a given substance.
  • the data processing unit is preferably configured to merge or sort the spectra into segments according to each parameter to be determined, so that the means for comparing identifies parameters of individual segments. For instance, to determine fatty acid composition in the fat tissue, all absorbance spectra from the fat tissue are merged into one segment and all spectra from lean meat are merged into another segment. In another example, a segment may be a depth interval or a layer in the meat product.
  • the data processing unit preferably contains one database for each qualitative and/or quantitative parameter to be determined.
  • - fatty acid composition expressed as the relative amounts of the monitored fatty acids (e.g. saturated fatty acids, mono unsaturated fatty acids and poly unsaturated fatty acids), - fatty acid content (expressed as weight or volume percent) of one or more specific fat acids as selected by the user or the accumulated content of a group of fatty acids as selected by the user, such as all of the known fatty acids,
  • monitored fatty acids e.g. saturated fatty acids, mono unsaturated fatty acids and poly unsaturated fatty acids
  • - fatty acid content expressed as weight or volume percent
  • intramuscular fat i.e. fat between muscle fibres or marbling
  • - weight of saleable meat on specific commercial cuts - etc. may be determined for portions, segments or layers of the product or for the entire product.
  • the closest match may be performed using only a given wavelength range or ranges of the spectrum, which range(s) is (are) characteristic for the sought-after parameter. Thereby, the closest match for a recorded spectrum need not be a single spectrum from the database, a recorded spectrum may have different closest spectra depending on the parameter in question.
  • the invention presents a breakthrough within the field of slaughtering technology in that it may determine such parameters from in-situ recording where no sample need to be removed from the product. That the absorption spectrum is recorded in-situ means that the measurement of the absorption spectrum is recorded on meat portions residing inside the meat product during the recording. Hence, no sample of the meat product is extracted and the entire process is carried out at the site of the meat product, e.g. conveyor lines at slaughtering plants.
  • systems for determining qualitative and/or quantitative parameters for products on a conveyor line can be characterised as: - inline/online meaning that the measurements is performed on or in the product (i.e. in-situ, without removing a sample) and that the parameter is available immediately or shortly after the measurement; - at-line meaning that a sample is extracted from the product and analysed at or near the product line, the parameter is available when the sampled product has moved further down the product line; or
  • the grading has been offline and based on absorption spectra recorded in laboratories using samples from a limited number of products at the plant.
  • the resulting grading is typically not associated with a specific meat product, but rather with a batch of products e.g. from a specific livestock.
  • the apparatus is interfaced with a data-merge system and configured to perform online absorption spectra- based grading or classification of meat products.
  • the grading is available immediately after extraction of the probe.
  • the online grading allows for immediate grading of the meat product by sorting of products or by marking product using e.g. tag encoding, stamping or associating the grading with the meat product in the plant automation system.
  • the apparatus may be configured to perform grading of the meat product based on the absorption spectra recorded in-situ. Grading (or classification) is used to determine settling price to suppliers, sorting in product categories etc. and may be based on any parameter indicating a relevant product quality, such as any one or more of the previously mentioned.
  • the processor may be configured to provide the qualitative and/or quantitative parameters as a function of insertion depth. This is advantageous as it provides very valuable information of e.g. the distribution of substances in the meat product. Some substances have a tendency to accumulate in certain types of tissue, which makes it difficult to determine quantitative values from liquefied samples. Also, the invention provides for a much better determination of the meat quality as the parameters can be determined for specific portions of the meat, and not as an average of an entire sample.
  • the apparatus may need to record reference spectra at regular intervals. Also, calibration spectra may be recorded for checking or adjusting the accuracy of the apparatus by comparison with a standard instrument.
  • the detecting unit of the apparatus may be configured to record a spectrum of infrared light received from the light collecting means at user determined intervals when the means for determining an insertion depth indicates that there is no interior portion of a meat product in said optical path between the light guiding means and the light collecting means. Such recorded spectrum may be used for reference or calibration purposes.
  • a first surface part of the cutting probe is an optical window through which light from the light guiding means will exit the probe, and an opposite, second surface part of the probe is an optical window through which light from the light guiding means will enter the probe to be received by the light receiving means.
  • the insertion points of the probe are equipped with sharp knives and the windows preferably have a close fit to the surrounding surface parts so as to form a smooth surface.
  • the cutting probe is preferably formed in a material composition and dimensioned to ensure a constant distance between the light guiding means and the light collecting means during insertion in the meat product.
  • the dimensioning refers to the thickness of the material used, the length of the probe and the specific shape of the probe.
  • the cutting probe comprises a first knife holding the light guiding means and a second knife holding the light collecting means, the first and second knifes extending in parallel from a common base and each having a point for penetrating the surface of the meat product and a first cutting edge starting at the point.
  • the dimensioning refers to the circumference, shape and length of each knife.
  • the probe is formed in a metal alloy such as stainless steel and the knifes are bars with interior lumens for holding optical fibres.
  • the probe has cross-bars between the knifes to ensure that the knifes are not deflected during insertion.
  • the shape and size of cross-bars and thickness of the lumen walls are also part of the relevant dimensioning.
  • the optical path in the meat product is of constant length. For this reason, it is an object that the meat product, upon insertion of the probe, abuts the windows closely and without air pockets between the windows and the product. This may be facilitated by designing the probe with smooth surfaces without prominent concave features.
  • the meat product upon insertion of the probe, abuts the probe in an at least substantially uncompressed and un-stretched state.
  • the measured meat portion should preferably be uncompressed since such compression affects the measurements. Also, the compression gives a lateral force on the knife which may bend or deflect the knife leading to a change in the distance between the knifes. For this reason, it is preferred that the cutting edges of the first and second knifes can be projected onto the same straight line, meaning that they, when seen from the direction of the points, will extent along the line intersecting the two points. Thereby, the meat portion measured upon will remain uncompressed since it lies in line with the cutting edges. Also, the transverse forces on the knifes are perpendicular to the direction between the knifes and therefore less likely to cause significant changes in the distance between the knifes.
  • the cutting edges will, when seen from the direction of the points, have an angle in the interval 0-40°, such as in the interval 10-20°.
  • the invention further provides a method for recording position dependent wavelength absorption spectra in meat products, the method comprising the steps of: » providing a cutting probe comprising a point for penetrating a surface of the meat product, light guiding means, and light collecting means positioned in an optical path of light transmitted by the light guiding means,
  • ⁇ recording a series of consecutive spectra at consecutive positions in the product by performing the following steps a multitude of times in a consecutive manner: determining an insertion depth of the probe into the product; - recording a wavelength absorption spectra of light transmitted from the light guiding means through an interior portion of the product currently in the optical path to the light collecting means;
  • the step of changing an insertion depth preferably reduces the insertion depth so that spectra are recorded during extraction of the probe from the meat product.
  • the method preferably further comprises comparing recorded wavelength absorption spectra with wavelength absorption spectra from an internal database, which has previously been calibrated against laboratory data relating to parameters of interest. Thereby, corresponding parameters of the portion(s) used in the recording can be determined, e.g. by chemometrical methods such as multivariate analysis.
  • the method may also involve pre-processing of recorded spectra to sort the spectra into segments which are relevant to the parameters to be determined. Spectra in each segment may then be merged, or mean values may be formed, so that spectra in a segment are used to represent repeated recordings in the corresponding segments. Preferably, each segment corresponds to a tissue type or a depth interval.
  • qualitative and/or quantitative parameters may be determined for individual segments instead of for individual portions. This provides a determination of more precise and/or representative parameters for characterising different parts or tissue types of the meat product. The qualitative and/or quantitative parameters from individual segments may then be used to determine an overall grading of the meat product.
  • the basic idea of the invention is to record position-specific NIT spectra in order to be able to characterize inner portions of solid or firm meat products without removing a sample from the product. It is an advantage that the invention can be applied to inhomogeneous products as well, since the position correlated to each spectrum allows for extraction of both average values for larger regions as well as specific values characteristic for smaller individual portions. Also, it is the principle of the invention that the recording and processing of data are performed online and in-situ, thereby allowing for an online grading of the products.
  • the invention allows for all products in a fabrication line to be characterized, instead of only performing random checks. Since no sample is removed from the product, the recording of the absorption spectra has not damaged the product or its value. Thereby, all products in a fabrication line can be measured upon without any decrease in value.
  • Figure 1 is a schematic drawing of a probe according to an embodiment of the invention.
  • Figure 2 is a cross-sectional view of a knife according to an embodiment of the invention.
  • Figure 3 is a schematic drawing of a probe according to an embodiment of the invention.
  • Figure 4 is a cross-sectional view of an apparatus according to an embodiment of the invention.
  • Figure 5 is a three-dimensional graph showing wavelength absorption spectra recorded at multiple depths.
  • Figure 6 is a graph showing absorption as a function of depth for a specific wavelength.
  • Figure 7 is a chart illustrating the data processing in the data processing unit.
  • Figure 8 is a graph illustrating chemometrical determination of volumetric concentration of fish oil in an olive oil based on NIT measurements.
  • FIG. 1 an invasive probe 1 of an apparatus 2 for in-situ recordings of wavelength absorption spectra is shown.
  • the probe has two knifes 4 and 5 expending in parallel from casing 3, each knife having a window 8 and 9 through which light can be transmitted or received.
  • Each knife also has a tip 10 with a point 13 and a cutting edge 12. The tip can be removed so that the tip and cutting edge can be taken off for sharpening or replacement.
  • the sides of the knifes facing each other are straight and parallel so that a distance 16 between the points 13 is equal to a distance 17 between the windows 8 and 9.
  • the means 14 and 15 for determining insertion depth, which will be described in larger detail later.
  • one knife When introducing probe 1 into a meat product, one knife may be deflected in relation to the other if it strikes a hard part inside the product. This can lead to a misalignment of windows 8 and 9 whereby less transmitted light will be collected and the recording will be misleading.
  • a cross-bar 18 with cutting edge 19 can be mounted between knifes 4 and 5.
  • Figure 2 is a cross-sectional view showing the inside of knife 5 (or 4) consisting of a hollow metal rod 20 holding light collecting (or light guiding) means comprising transparent window 9 (8); a mirror 23 formed by a coated surface of metal or glass rod 22; collimator 26 and optical fibre 28 (or 29).
  • Probe 31 is shown for apparatus 30 in Figure 3.
  • the probe is in one piece with the form of a half-pipe, and having one point 12 and two cutting edges 13.
  • Probe 31 has oppositely positioned windows 8 and 9 through which light is transmitted and collected.
  • An inner diameter 34 of the half-pipe determines the distance between windows 8 and 9 and thereby the optical path of light in a meat portion.
  • the light guiding and light collecting means of probe 30 can be formed in relation to windows 8 and 9 by optical components similar to those shown for probe 1 in Figure 2.
  • both probes 1 and 30 are designed to be waterproof and easy to sterilize and have smooth outer surfaces.
  • Apparatus 2 applies mechanical means for determining insertion depth, parts of which are shown in Figure 1.
  • ring 14 abuts the surface of the meat product upon insertion of probe 1, and rods 15 are pushed into the apparatus 2.
  • the apparatus can determine an insertion depth of the probe. Any type of commercially available linear position sensor may be used for this purpose.
  • the apparatus 30 shown in Figure 3 applies optical or sonic means for determining insertion depth.
  • an emitter 36 can emit an optical or a sonic signal which is reflected by the surface of the meat product. The reflected signal is received by receiver 37, and a distance and/or a change in distance can be calculated.
  • Products for optical, sonic or other 5 wireless distance measuring, e.g. infrared distance measuring sensors, are commercially available.
  • FIG. 4 show further details of the apparatus 2 of Figure 1.
  • the optical path 43 of light in the apparatus 2 will be illustrated using references to details in the knife
  • the optical path in probe 30 of Figure 3 is similar.
  • the apparatus 2 in Figure 4 holds a light source 44 for providing infrared light of multiple wavelengths to the light guiding means in knife 4.
  • the light source can be a Tungsten lamp emitting a broad thermal spectrum including the wavelength range 1,000 - 3,000 nm.
  • Broadband optical fibre 29 receives and transmits light 43 from the light source to collimator 26 which forms
  • the detecting unit 45 transmits light to a detecting unit 45 for detecting and recording wavelength absorption spectra.
  • the detecting unit may be a spectroscope recording light intensity as a function of wavelength (or frequency), e.g. SM 301 PbS spectrometer from Spectral Products Inc., Putnam, Ct-06260, USA.
  • the means for determining insertion depth comprise step motor 46 operating on the rods 15 and ring 14 which acts as a support for abutting an exterior portion of the meat product.
  • the probe is first inserted into the meat product, either manually or by a machine, whereafter the step motor performs a stepwise extracting by pushing ring 14 away from the housing 3. This provides a very precise
  • the probe is inserted and extracted either manually or by a machine which is not connected to the means for determining insertion depth.
  • box 46 represents a mechanical sensor for detecting the movement of rods 15, which provides a signal to a depth calculation unit 47 for determining the depth or a change in depth.
  • the spectra from spectroscope 45 and depths from depth calculation unit 47 are collected and correlated by means for correlating data in a data processing unit 48.
  • the data processing unit includes a processor and memory 50 holding software to be executed by the processor and databases with previously recorded spectra.
  • the data processing unit 48 and memory 50 are located external to the casing 3.
  • the data processing unit 48 may e.g. be a personal computer connected to the casing 3 by a cable 49.
  • the means for correlating insertion depths with recorded spectra depend on the embodiment of the means for determining insertion depth.
  • the correlating means typically implemented as software or an ASIC, provide trigger pulses to both the spectrometer and the step motor, to ensure recording of a wavelength absorption spectrum for every extraction step of the cutting probe. Numbering of the spectra and knowledge of the step size then provide the correlation between depth and spectra.
  • the correlating means can e.g. be based on time stamps on recorded spectra and determined depths.
  • Figure 5 is a three-dimensional graph 55 showing absorption spectra covering wavelength ranges from 800 nm to 3,000 nm taken at different depths in, and therefore for different tissues of, a meat product. This is a presentation of the data received by the data processing unit 48 from the spectroscope 45 and the means 47 for determining insertion depth.
  • the data shown in graph 55 can be pre-processed before comparison with spectra from databases in the memory 50 of the data processing unit.
  • the pre-processing of data consists of sorting the spectra into segments so that a batch of spectra in a segment can be used to extract relevant parameters.
  • the pre-processing and sorting of spectra into segments is illustrated in Figure 7.
  • a graph 60 illustrates absorption A (arbitrary units) as a function of depth in millimeters for fixed wavelength ⁇ . This corresponds to a slice parallel to the depth axis in the graph 55 of Figure 5.
  • Graph 60 can be divided into segments Si-S 4 according to the absorption at wavelength ⁇ n .
  • segments correspond to different types of tissue in a pig carcass: Si: skin tissue
  • the data processing unit 48 can determine insertion depth intervals corresponding to these segments.
  • the final insertion depth intervals may be determined using average values from a number of graphs similar to graph 60 but for different wavelengths. Also, some insertion depth intervals may be better determined using some wavelength ranges.
  • the start and end of the meat tissue segment S 3 may be determined using wavelengths in the interval 1,650-1,750 nm which is characteristic for protein.
  • the start and end of the fat tissue segment S 2 can be determined using wavelengths in the interval 2,250-2,350 nm which is characteristic for fat.
  • adjacent segments need not have common boundaries as shown in graph 60.
  • spectra recorded in the transition regions between segments are not used as they contribute with noise in the analysis.
  • segments may be defined using the absorption level in a predefined wavelength range. If for example the carcass of graph 60 had more than one fat layer, all spectra recorded in fat layers could be identified by their absorption level in the interval 2,250-2,350 nm. Thereby, all spectra recorded in fat layers could be grouped in one segment regardless of their position in depth.
  • the processing of spectra in segments may be used to extract a large variety of data.
  • the segments are used to determine values for fat and meat thicknesses and percentages. Since the depth for each spectrum is known, each spectrum corresponds to a portion having a given thickness. Hence, using the number of spectra in a segment, the thickness of the corresponding layer can be determined.
  • spectra in one segment can be merged into one average spectrum to yield one parameter value for each segment, this is illustrated in Figure 7.
  • the absorption at a number of specific wavelengths is read from all the spectra in a segment, and average absorption values at these wavelengths are determined.
  • the average absorption values can then be compared to value at the same wavelength in spectra in a database of previously recorded spectra which has been calibrated against laboratory data, so that a parameter can be determined.
  • a parafac model is used on the spectra of a segment to determine the concentration of a given substance (e.g. monosaturated fatty acids) in the meat portions used to record these spectra.
  • the database and the parafac model can be specific to the segments and thereby depend on the type of parameter which is sought for using the segment.
  • the following example illustrates quantitative determination (w/w) of the fatty acid - Linoleic acid - in the fat tissue segment S2.
  • an average spectrum for segment S2 is formed by adding absorbance values for each wavelength from the multitude of spectra in the segment (here layer).
  • A" n is the absorbance at wavelength m in the /7'th spectrum of the fat tissue segment S2, and N is the number of spectra in the segment.
  • the average spectrum in segment S2 is then formed by the series of average absorbance values A 1 , A 1 ,..., A 1 .
  • the content Y of Linoleic acid in (w/w) in the fat tissue segment S2 may then be calculated from
  • Y Jc 0 + Jc 0 - A, + k 2 - A 2 + ... + +Jc n • !
  • k 0 , k 1; k 2 , ..., k n are constants previously determined by a regression model, like partial least square (PLS) and/or principal component analysis (PCA), between NIT spectra in the fatty tissue S2 and laboratory analysis data of Linoleic acid.
  • the regression model is based upon a given number of samples e.g. 100 samples.
  • the parameter values calculated for the different segments as well as values calculated from different processing of the spectra can be used as input to a model for predicting an overall grading or classification of the meat product.
  • a multivariate model can be used if a linear relationship between the parameter values exists.
  • the regression models partial least square (PLS) and principal component analysis (PCA) can be combined with neural networks in order to compensate for the non-linear relationship.
  • the gradings obtained using the method and apparatus according to the invention are more precise and characterizing for the meat products than gradings obtained with prior art apparatus.
  • the grading according to the invention is based on much more detailed knowledge of the composition of the meat product, and can take into account both concentrations of specific substances (e.g. certain fatty acids) in certain tissue types as well as overall properties (e.g. water holding capacity).
  • NIT measurements for characterizing fatty acid composition is 5 described in the following in relation to Figure 8.
  • the example measures volumetric concentration of fish oil in an olive oil mixture.
  • the two types of oils are used since they each contain very different concentrations of different types of fatty acids.
  • Samples are prepared with known concentrations of fish oil in olive oil, 0%, 10%, 30%, 10 50%, 70%, 90% and 100% are used. NIT is performed on each sample in the area 1,100 - 2,200 nm, where several recordings are made on each sample to check for inconsistencies in the measurements. The spectral data are corrected against dark and full-scale references. A PLS model is used to predict the volumetric concentration, using a subset of the measured spectral wavelengths. 15
  • a new set of samples is prepared, this time 0%, 20%, 40%, 50%, 60% and 80% and 100% concentrations.
  • Spectrographic data from NIT measurements on these samples are fed to the above model, and measured concentrations are predicted.
  • This example demonstrates the strength of NIT measurements combined with chemometrical analysis, and shows that a detailed knowledge of the fatty acid composition at each position in the meat product can be obtained using the consecutive NIT spectra 25 according to the present invention.

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Abstract

L'invention concerne des mesures optiques et invasives de produits carnés et propose à la fois un procédé et un appareil pour la réalisation de telles mesures. L'invention permet un enregistrement in situ, en ligne d'une pluralité de spectres d'absorption consécutifs en des positions différentes dans les produits carnés, enregistrement réalisé sans prélever d'échantillon dans le produit carné. Ceci constitue un avantage dans la mesure où dans les produits non homogènes, la position corrélée à chaque spectre permet l'extraction à la fois de valeurs moyennes pour des régions plus importantes et de valeurs spécifiques caractéristiques pour des portions individuelles plus petites. Selon un mode de réalisation préféré, une sonde (1) avec deux couteaux (4, 5) comprend un moyen de guidage de lumière et un moyen collecteur de lumière pour enregistrer des spectres d'absorption infrarouge de portions entre eux, de même que des moyens (14, 15, 46, 47) déterminant une profondeur d'insertion de la sonde (1) dans le produit. L'invention permet d'obtenir des informations de classement et de notation beaucoup plus précises et détaillées pour le produit carné.
PCT/DK2006/000379 2005-06-27 2006-06-27 Enregistrement en ligne de spectres d'absorption de longueur d'onde dans la viande Ceased WO2007000165A1 (fr)

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WO2015165885A1 (fr) * 2014-04-28 2015-11-05 Sintef Tto As Mesure de propriétés d'un matériau organique
US9316628B2 (en) 2013-03-21 2016-04-19 Viavi Solutions Inc. Spectroscopic characterization of seafood
DE102014117572A1 (de) * 2014-12-01 2016-06-02 Barbara Erdmann Verfahren und Vorrichtung zum Erkennen und Aussortieren von geruchsauffälligen geschlachteten Ebern in einer Schlachtlinie
ES2585931A1 (es) * 2016-08-19 2016-10-10 Lenz Instruments S.L. Procedimiento para caracterizar un producto cárnico, sonda e instalación de caracterización correspondientes
CN106538659A (zh) * 2016-05-18 2017-03-29 金俊亨 系留场及包括其的鸡屠宰系统
FR3052260A1 (fr) * 2016-06-07 2017-12-08 Cooperl Innovation Sas Installation et procede d'aide a la determination de la qualite de pieces de viande provenant d'animaux abattus precedemment
WO2018201082A1 (fr) * 2017-04-28 2018-11-01 Zebra Medical Technologies, Inc. Systèmes et méthodes d'imagerie et de mesure de sarcomes
CN109425587A (zh) * 2017-08-23 2019-03-05 科派创新有限公司 用于协助检测有气味的屠体的设施及方法
US11172826B2 (en) 2016-03-08 2021-11-16 Enspectra Health, Inc. Non-invasive detection of skin disease
DE102023106499A1 (de) 2023-03-15 2024-09-19 Weber Food Technology Gmbh Entfettungsmaschine und Messeinrichtung
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Publication number Priority date Publication date Assignee Title
US9316628B2 (en) 2013-03-21 2016-04-19 Viavi Solutions Inc. Spectroscopic characterization of seafood
US10976246B2 (en) 2013-03-21 2021-04-13 Viavi Solutions Inc. Spectroscopic characterization of seafood
US10401284B2 (en) 2013-03-21 2019-09-03 Viavi Solutions Inc. Spectroscopic characterization of seafood
CN106233121B (zh) * 2014-04-28 2019-05-21 辛特福特图有限公司 有机材料的性质的测量
WO2015165885A1 (fr) * 2014-04-28 2015-11-05 Sintef Tto As Mesure de propriétés d'un matériau organique
CN106233121A (zh) * 2014-04-28 2016-12-14 辛特福特图有限公司 有机材料的性质的测量
US20170184493A1 (en) * 2014-04-28 2017-06-29 Sintef Tto As Measurement of properties of an organic material
CN104374703A (zh) * 2014-08-18 2015-02-25 浙江工商大学 一快速检测雪花牛肉的系统和方法
DE102014117572A1 (de) * 2014-12-01 2016-06-02 Barbara Erdmann Verfahren und Vorrichtung zum Erkennen und Aussortieren von geruchsauffälligen geschlachteten Ebern in einer Schlachtlinie
US11172826B2 (en) 2016-03-08 2021-11-16 Enspectra Health, Inc. Non-invasive detection of skin disease
US11877826B2 (en) 2016-03-08 2024-01-23 Enspectra Health, Inc. Non-invasive detection of skin disease
CN106538659A (zh) * 2016-05-18 2017-03-29 金俊亨 系留场及包括其的鸡屠宰系统
EP3255427A1 (fr) * 2016-06-07 2017-12-13 Cooperl Innovation SAS Installation et procédé d'aide à la détermination de la qualité de pièces de viande provenant d'animaux abattus précédemment
FR3052260A1 (fr) * 2016-06-07 2017-12-08 Cooperl Innovation Sas Installation et procede d'aide a la determination de la qualite de pieces de viande provenant d'animaux abattus precedemment
ES2585931A1 (es) * 2016-08-19 2016-10-10 Lenz Instruments S.L. Procedimiento para caracterizar un producto cárnico, sonda e instalación de caracterización correspondientes
WO2018201082A1 (fr) * 2017-04-28 2018-11-01 Zebra Medical Technologies, Inc. Systèmes et méthodes d'imagerie et de mesure de sarcomes
US11633149B2 (en) 2017-04-28 2023-04-25 Enspectra Health, Inc. Systems and methods for imaging and measurement of sarcomeres
CN109425587A (zh) * 2017-08-23 2019-03-05 科派创新有限公司 用于协助检测有气味的屠体的设施及方法
US12285236B2 (en) 2018-11-13 2025-04-29 Enspectra Health, Inc. Methods and systems for generating depth profiles with improved optical resolution
DE102023106499A1 (de) 2023-03-15 2024-09-19 Weber Food Technology Gmbh Entfettungsmaschine und Messeinrichtung

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