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Abstract
Sungho Shina,1, Youngjoo Leeb,1, Sungchul Kimb, Seungjun Choia, Jae Gwan Kimb,* Kyoobin Leea,*
aSchool of Integrated Technology, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, South Korea
bDepartment of Biomedical Science & Engineering, Gwangju Institute of Science and Technology (GIST), Gwangju 61005, South Korea
1Sungho Shin and Youngjoo Lee contributed equally to this work.
*Corresponding author
Abstract
A simple, novel, rapid, and non-destructive spectroscopic method that employs the deep spectral network for beef-freshness classification was developed. The deep-learning-based model classified beef freshness by learning myoglobin information and reflectance spectra over different freshness states. The reflectance spectra (480–920 nm) were measured from 78 beef samples for 17 days, and the datasets were sorted into three freshness classes based on their pH values. Myoglobin information showed statistically significant differences depending on the freshness; consequently, it was utilized as a crucial parameter for classification. The model exhibited improved performance when the reflectance spectra were combined with the myoglobin information. The accuracy of the proposed model improved to 91.9%, whereas that of the single-spectra model was 83.6%. Further, a high value for the area under the receiver operating characteristic curve (0.958) was recorded. This study provides a basis for future studies on the investigation of myoglobin information associated with meat freshness.
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