Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles
Abstract
:1. Introduction
2. Materials and Methods
2.1. Beef Muscles
2.2. Structural and Biochemical Features of Connective Tissue
2.3. Multispectral Imaging of Beef Muscles
2.4. Image Segmentation and Morphological Object Features
2.5. Artificial Neural Network Design and Architecture
3. Results and Discussion
3.1. Data Sets
3.2. Multispectral Image Absorbance Peaks
3.3. Artificial Neural Network Results
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Microstructural and Biochemical Parameters | Min | Max | Mean | SD 1 | CV 1 (%) | Number of Classes in the Histogram | MSI 1 Features | N1L 1 | N2L 1 | Epoch | R2C 1 | R2V 1 | R2P 1 | RMSEC 1 | RMSEV 1 | RMSEP 1 |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Perimysium area (% of the total image area) | 3.8 | 16.1 | 8.0 | 1.9 | 23.3 | 900 | Orientation | 2 | 6 | 10 | 0.99 | 0.98 | 0.99 | 0.050 | 0.076 | 0.058 |
Perimysium length (mm × mm−2 of the image) | 9.38 | 34.61 | 18.66 | 3.86 | 20.6 | 900 | Orientation | 2 | 6 | 37 | 0.99 | 0.99 | 0.98 | 0.325 | 0.298 | 0.286 |
Perimysium width (µm) | 0.00 | 5.2 × 10−3 | 4.24 × 10−3 | 2.72 × 10−4 | 6.4 | 900 | Orientation | 6 | 8 | 12 | 0.97 | 0.96 | 0.96 | 0.000 | 4.1 × 10−9 | 3.04 × 10−9 |
Endomysium area (% of the total image area) | 3.1 | 10.2 | 5.8 | 1.0 | 17.2 | 900 | Orientation | 8 | 8 | 53 | 0.99 | 0.99 | 0.98 | 0.015 | 0.018 | 0.018 |
Endomysium length (mm × mm−2 of the image) | 2.42 × 10−2 | 3.55 × 10−2 | 3.00 × 10−2 | 2.09 × 10−3 | 7.0 | 900 | Orientation | 8 | 2 | 11 | 0.98 | 0.98 | 0.98 | 1.01 × 10−7 | 8.18 × 10−8 | 8.11 × 10−8 |
Endomisium width (µm) | 1.14 | 2.8 | 1.94 | 0.30 | 15.4 | 900 | Orientation | 8 | 6 | 13 | 0.99 | 0.99 | 0.99 | 0.001 | 0.001 | 0.001 |
Fibers density (number mm−2) | 202.9 | 441.8 | 308.4 | 43.3 | 14.0 | 800 | Orientation | 2 | 4 | 20 | 0.98 | 0.97 | 0.98 | 46.48 | 55.39 | 34.28 |
Total collagen (mg OH-Pro × g−1 DM *) | 2.94 | 10.45 | 5.59 | 1.32 | 23.6 | 900 | Orientation | 6 | 6 | 44 | 0.99 | 0.99 | 0.99 | 0.021 | 0.024 | 0.023 |
Insoluble collagen (mg OH-Pro × g−1 DM *) | 2.01 | 6.87 | 3.74 | 0.83 | 22.2 | 900 | Orientation | 6 | 4 | 6 | 0.99 | 0.98 | 0.99 | 0.009 | 0.017 | 0.007 |
IMF * (g × 100 g−1 DM) | 3.61 | 22.82 | 7.60 | 3.00 | 39.4 | 900 | Orientation | 6 | 4 | 13 | 0.99 | 0.99 | 0.99 | 0.111 | 0.140 | 0.103 |
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Aït-Kaddour, A.; Andueza, D.; Dubost, A.; Roger, J.-M.; Hocquette, J.-F.; Listrat, A. Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles. Foods 2020, 9, 1254. https://doi.org/10.3390/foods9091254
Aït-Kaddour A, Andueza D, Dubost A, Roger J-M, Hocquette J-F, Listrat A. Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles. Foods. 2020; 9(9):1254. https://doi.org/10.3390/foods9091254
Chicago/Turabian StyleAït-Kaddour, Abderrahmane, Donato Andueza, Annabelle Dubost, Jean-Michel Roger, Jean-François Hocquette, and Anne Listrat. 2020. "Visible and Near-Infrared Multispectral Features in Conjunction with Artificial Neural Network and Partial Least Squares for Predicting Biochemical and Micro-Structural Features of Beef Muscles" Foods 9, no. 9: 1254. https://doi.org/10.3390/foods9091254