Fat Content Estimation in Meat​

Using Hyperspectral Imaging for inspection and grading of meat adds value in a variety of ways. Hyperspectral imaging can be used to grade meat by color, detect foreign objects like wood rubber or plastic that X-ray scanners or metal detectors can miss.

Interstitial fat quantification is another interesting application: the amount of marbling or interstitial fat in meat is directly related to quality grading.

In the USA, for example, beef is graded into “Standard”, “Select”, “Choice” and “Prime” with “Standard” being practically devoid of interstitial fat and “Prime” defined as having an “abundance” of it. Other countries such as Australia and Japan use different scales. 

In this example a slice of ham has been graded using the embedded-processing power of the Headwall MV.X Hyperspectral Imaging System to identify the interstitial vs. crust fat vs. pure meat. The coloring of the slice has also been objectively measured and quantified.

With this technology a steak, for example, can be scanned in a few seconds and objective, repeatable results evaluating color and interstitial fat produced in real time.