Table A.2.

Latest applications of Hyperspectral Imaging in meat products (2016–2020)

MEAT	APPLICATIONS/DETERMINATIONS	EQUIPMENT SET-UP	WAVELENGTH (NM)	SAMPLE NUMBER	ADVANTAGES/WEAKNESSES	REFERENCES
fresh porcine	biogenic amine index (BAI) from longissimus dorsi (LD) muscle	Push broom HSI system	400–1000	210	Pioneering application/Limitation on sample types	Cheng et al. (2016)
	marbling score from loin joints	Line-scan push broom system	900–1700	24	Save cutting time/Less calibration sample	Huang et al. (2017b)
	intramuscular fat (IMF) and peroxide value (PV) from belly muscle cut	Push broom HSI system	400–1000	102	Application of data fusion/Manually wavelength selection	Aheto et al. (2020)
frozen–thawed pork	Monounsaturated and polyunsaturated fatty acids from LD muscle	Line-scan HSI system	1000–2000	192	Detect various processed meat/Insufficient precision	Ma and Sun (2020)
frozen pork	myofibrils structural deformation from LD muscle	Push broom HSI system	1000–2200	158	Collect under frozen state/Algorithmic enhancements	Cheng et al. (2018)
boiled pork	sarcoplasmatic and myofibrillar proteins from LD muscle	2 push broom HSI systems	400–2000	104	Reduce data processing time/Limitation on sample types	Ma et al. (2019)
cured pork	TBARS from pork belly muscle	Line-scan HSI system	400–1000	108	Application on by-products/More data processing time	Aheto et al. (2019)
	NaCl content, water activity (aw) from belly muscle cut	Line-scan HSI system	400–1000	135	Pioneering application/Less practical on actual production	Aheto et al., 2019, Aheto et al., 2019
	salt concentration from LD muscle	2 line-scan HSI systems	450–1664	144	Potentiality of engaging into brining process/Less concentration gradient setting	Achata et al. (2019)
pork sausages	adenosine triphosphate content	N/A	380–1000	75	Pioneering application/Less practical on actual production	Feng et al. (2018)
	Colour change for sausage stuffed in casings	Line-scan push broom HSI system	380–1000	52	Colour dynamic change of processed meat/Limitation on sample types	Feng and Makino (2020)
fresh lamb	myoglobin (DeoMb, OxyMb MetMb) value from LD muscle	Reflectance mode HSI system	400–1000	200	Novel exhibition of HSI on meat product/Incomplete sample range	(Cheng et al., 2019)
	Total viable count (TVC) value from LD muscle	Push broom HSI system	400–1000	150	Selected wavelengths used for packaged meat/Less practical on actual production	Duan et al. (2017)
cured lamb	myoglobin (DeoMb, OxyMb MetMb) form LD muscle	Line-scan HSI system	900–1700	240	Novel wavelength selection method/Limitation on sample types	Wan et al. (2020)
cooked lamb	metmyoglobin value from LD muscle	Push broom HSI system	400–1000	182	Novel exhibition of HSI on meat product/Underperforming optimization model	Yuan et al. (2020)
fresh beef	TVC from LD muscle	N/A	400-1000; 880-1720	104	Two spectral ranged used for modelling/Relatively high equipment costs	Achata et al. (2020)
	marbling score form LD muscle	Line-scan push broom HSI system	400–1000	58	Expanded the HSI application/Incomplete marbling standard	Aredo et al. (2017)
spiced beef	TVC	N/A	325–1100	105	Novel chemometrics method for evaluation/potential data overfitting	Yang et al. (2018)
cooked beef	biogenic amines	N/A	400-1000; 1000-1800	105	Pioneering application/Limitation on sample types	Yang et al. (2017)
fresh chicken	Carrageenan adulteration	Line-scan push broom HSI system	400–1000	144	Novel exhibition of HSI on meat product/Adulteration process needs improved	Zhang et al. (2019)