Measuring Aging, Fat and Water Content in Meat Products Using Hyperspectral Imaging

The consumable component of muscle tissue in meat is approximately 75% water, 20% protein, 5% fat, carbohydrate, and minerals. The proportions vary depending upon the type of muscle, the kind of meat, seasonal variability, and the intrinsic pH. The water content is higher for leaner cuts of meat. Fat and water content contribute significantly to the flavor and eating quality of the product and the latter is an indicator of freshness[1]. The breeding growth and development of the animals, their genotype, and diet, as well as stresses in pre-slaughter period (i.e. fasting, and different stunning methods) and in post-slaughter period (i.e. chilling, ageing, injecting non-meat ingredients and tumbling) are factors in the water holding capacity of meat (WHC)[2].