Beef and horse meat discrimination and storage time classification using a portable device based on DSP and PCA method Online publication date: Wed, 04-Oct-2017
by Assia Arsalane; Noureddine El Barbri; Karim Rhofir; Abdelmoumen Tabyaoui; Abdessamad Klilou
International Journal of Intelligent Enterprise (IJIE), Vol. 4, No. 1/2, 2017
Abstract: Food authenticity is an issue of major concern. The adulteration of meat products with horse meat drew attention to the development of robust techniques for meat species classification. This work presents an instrument and a method to discriminate among horse and beef meat and to classify their degree of spoilage based on meat colour. The proposed device employs charge-coupled device (CCD) imaging techniques, digital image processing, digital signal processor (DSP), processing techniques and liquid crystal display (LCD) screen. Samples were placed under cold storage at 4°C for two weeks. Two colour models are used to define beef and horse meat: red, green, and blue (RGB) and hue, saturation and intensity (HSI). Principal component analysis (PCA) was employed to optimise the data matrix. Results show that the device was able to distinguish between beef and horse meat and to classify them according to the number of days spent in cold storage.
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