Identification of broiler chicken meat using a visible/near-infrared spectroscopic technique
✍ Scribed by Ding, Haibiao; Xu, Ruo-Jun; Chan, Daniel K?O
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 113 KB
- Volume
- 79
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
A near-infrared spectroscopic method was developed with a dummy regression technique to differentiate meat originating from broilers and Chinese local chickens. Best classi®cation accuracies of 100%, 92%, 96% and 92% were achieved for minced thigh meat, minced breast meat, breast cut without skin and breast cut with skin respectively. Comparison among the regression models of MLR, PCR, PLS and mPLS did not show obvious differences in classi®cation accuracy. Scatter correction and derivative treatment of the spectral data before discriminant analysis often improved the classi®cation accuracy for minced meat, while for meat cuts, spectra without pretreatment produced better classi®cation. In general, using the full spectrum of 400±2500 nm produced satisfactory classi-®cation. The spectrum in the visible region of 400±750 nm, the short-wavelength NIR region of 750± 1100 nm or the long-wavelength NIR region of 1100±2500 nm can also produce satisfactory classi®cation depending on sample presentation methods and regression models. The spectroscopic classi®cation was supported by physical and chemical properties of meat samples, which showed signi®cant differences in collagen and fat contents and pH and chromatic values between the two groups of chickens. The results of the present study indicate that NIR spectroscopy can be used to identify broiler meat or carcass from those of local chickens.