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Data Mining on MRI-Computational Texture Features to Predict Sensory Characteristics in Ham

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Abstract

In this study, data mining technique was applied on computational texture features obtained from the analysis of magnetic resonance imaging (MRI) of hams, with the main objective of determining sensory attributes of dry-cured ham non-destructively. For that, fresh and dry-cured hams were scanned and then the MRI images were analyzed by three methods of computational texture features. Data mining was applied on the computational texture features from fresh and dry-cured hams for obtaining prediction equations of the sensory attributes of dry-cured hams. The correlation coefficient (R) was used to analyze the results. Accurate prediction was found for 13 sensory attributes as a function of computational texture features of fresh ham, and three from dry-cured ham. In addition, a sensory analysis of dry-cured hams was also carried out to validate the predicted results. Similar values were found between the predicted attributes and those determined by sensory analysis. Thus, it is possible to predict sensory attributes of dry-cured hams by applying data mining on computational texture features of MRI from fresh and dry-cured hams. This supposes the chance of determining non-destructively sensory attributes of dry-cured hams, even before the curing process starts.

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Acknowledgments

The authors wish to acknowledge the funding received for this research from the Junta de Extremadura (Regional Government Board—research projects 3PR05B027 and PDT08A021; Consejería de Economía, Comercio e Innovación and FEDER—economic support for researcher groups: GRU09148 and GRU09025), the Spanish Government (National Research Plan), and the European Union (FEDER funds) by means of the grant reference TIN2008-03063. We also wish to thank the “Hermanos Roa” company from Villar del Rey (Badajoz), as well as the “Infanta Cristina” University Hospital Radiology Service, specially Ramón Palacios, M.D., for their direct contribution and support.

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Authors and Affiliations

  1. Food Technology, Meat and Meat Products Research Institute, Universidad de Extremadura, Av. Universidad s/n, 10003, Cáceres, Spain

    Daniel Caballero, Teresa Antequera & Trinidad Perez-Palacios

  2. Department of Computer Science, Meat and Meat Products Research Institute, Universidad de Extremadura, Av. Universidad s/n, 10003, Cáceres, Spain

    Andres Caro & Ma Luisa Duran

Authors
  1. Daniel Caballero
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  2. Teresa Antequera
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  3. Andres Caro
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  4. Ma Luisa Duran
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  5. Trinidad Perez-Palacios
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Correspondence to Trinidad Perez-Palacios.

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Caballero, D., Antequera, T., Caro, A. et al. Data Mining on MRI-Computational Texture Features to Predict Sensory Characteristics in Ham. Food Bioprocess Technol 9, 699–708 (2016). https://doi.org/10.1007/s11947-015-1662-1

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  • DOI: https://doi.org/10.1007/s11947-015-1662-1

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