Use of infrared thermography in determining meat quality

Abstract

In recent years, meat quality has started to take an important place in food products. Situations such as stress, pain, and infection before slaughtering reduce the quality of the meat. There are many different techniques used in determining meat quality. There are invasive and non-invasive techniques used in determining meat quality. Because of advances in technology, the popularity of non-invasive techniques has increased. Thermography can be considered as the most recent of these invasive techniques. Thermographic measurement can be made from different parts of the body such as skin and eye. Due to the minimal artifact formation, measurement of eye temperature is used more frequently than other areas of the body. This review is aimed to give information about the non-invasive detection of meat quality by infrared thermography.

Keywords

• Artifact
• eye
• food
• non-invasive
• temperature

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