Engineering

Biotechnology

Biology

Physical hazard

Computer science

Occupational safety and health

Food science

Chemical imaging

Biochemical engineering

Meat packing industry

Geography

Hyperspectral imaging

Environmental science

Artificial intelligence

Remote sensing

Medicine

Pathology

Food safety

Critical Reviews in Food Science and Nutrition

As there is growing interest in process control for quality and safety in the meat industry, by integrating spectroscopy and imaging technologies into one system, hyperspectral imaging, or chemical or spectroscopic imaging has become an alternative analytical technique that can provide the spatial distribution of spectrum for fast and nondestructive detection of meat safety. This review addresses the configuration of the hyperspectral imaging system and safety indicators of muscle foods involving biological, chemical, and physical attributes and other associated hazards or poisons, which could cause safety problems. The emphasis focuses on applications of hyperspectral imaging techniques in the safety evaluation of muscle foods, including pork, beef, lamb, chicken, fish and other meat products. Although HSI can provide the spatial distribution of spectrum, characterized by overtones and combinations of the C–H, N–H, and O–H groups using different combinations of a light source, imaging spectrograph and camera, there still needs improvement to overcome the disadvantages of HSI technology for further applications at the industrial level.

Recent advances in muscle food safety evaluation: Hyperspectral imaging analyses and applications