Using spectral and textural data extracted from hyperspectral near infrared spectroscopy imaging to discriminate between processed pork, poultry and fish proteins

The method was applied to a set of 40 pork, 40 poultry and 40 fish meals analysed in the 1000-1700 nm range. Models were then tested using an external validation set comprising 45 samples (15 pork, 15 poultry and 15 fish meals). The results demonstrated that combining spectral and appearance characteristics in a single classification tree generated better classification results for the samples used in the study (92% correct) than when using the PLSDA spectral model (83% correct).