Multispectral Imaging for Meat Tenderness Prediction
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Solution Overview
Problem
The beef industry lacks an accurate and rapid nondestructive method for predicting tenderness, which prevents carcasses from being priced based on actual tenderness, reducing incentives for producers to supply tender products, and limits market competitiveness.
Innovation Solution
A multispectral imaging system that collects images at predetermined wavelength bands to forecast meat tenderness and other properties, providing a rapid and objective analysis that can be implemented in meat processing plants, allowing for advance information on product value and pricing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If near-infrared spectroscopy system is used to predict beef tenderness, then tenderness prediction capability is provided, but accuracy is low and the system is not adopted by the beef industry
Solution Approach 1:
The patent changes the spectral parameters by using multispectral imaging at specific visible and near-infrared wavelength bands (400-1000 nm) rather than traditional near-infrared spectroscopy. This parameter change enables accurate prediction of tenderness, marbling, and other quality attributes while maintaining system reliability for industry adoption.
Solution Approach 2:
The imaging system performs multiple functions simultaneously: predicting tenderness, evaluating marbling, determining quality grade, and assessing yield grade. This multi-functionality increases both accuracy and reliability by providing comprehensive meat quality assessment in a single system.
2Loss of information
If traditional USDA grading system is used, then yield grading is provided, but direct measure of tenderness is unavailable
Solution Approach 1:
The patent replaces the mechanical and subjective grading processes with an optical imaging system that uses visible and near-infrared light to objectively measure tenderness, marbling, and other quality attributes. This substitution eliminates information loss about tenderness while maintaining manageable system complexity through automated image analysis.
3Quantity of substance
If beef carcasses are not priced on the basis of actual tenderness, then pricing simplicity is maintained, but incentives for producers to supply tender product are reduced
Solution Approach 1:
The imaging system provides immediate feedback on tenderness, marbling, and quality attributes that can be used to determine carcass pricing. This feedback mechanism enables producers to be incentivized based on actual product quality while maintaining pricing simplicity through automated objective measurements that eliminate subjective assessment.
4Measurement precision
If video image analysis systems are used for predicting beef grades, then grading capability is provided, but accuracy is insufficient for tenderness prediction
Solution Approach 1:
The patent transitions from standard visible light imaging to multispectral imaging that captures reflectance data across multiple wavelength bands in the visible and near-infrared spectrum. This dimensional change in the data space enables accurate prediction of tenderness and other quality attributes that cannot be achieved with conventional video imaging, while the automated analysis keeps operational complexity manageable.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The system enables meat producers to accurately predict tenderness and other desirable attributes, improving product positioning and market competitiveness by providing reliable, rapid, and cost-effective quality grading and yield information.
Implementation Method 1
a multispectral image acquisition system obtains a multispectral image from a meat portion... collects images at predetermined wavelength bands
Data Source
AI summary
A system and method for obtaining multispectral images of fresh meat at predetermined wavelength bands at a first time, subjecting the images to analysis in an image analysis system comprising a computer programmed to perform such analysis, and outputting a forecast of meat tenderness at a later point in time. Predetermined key wavelength bands are precorrelated with a high degree of prediction of meat tenderness and/or other properties of meat and are used in the multispectral system and method. A system and method for determining the key wavelengths is also disclosed. The multispectral imaging system and method is suitable for use in an industrial setting, such as a meat processing plant. The system and method is useful in a method for determining quality and yield grades at or near the time of imaging in lieu of visual inspection with the unaided human eye, increasing efficiency and objectivity.