At-line prediction of fatty acid profile in chicken breast using near infrared reflectance spectroscopy

The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts

“…Nevertheless, no significant improvement was found compared with the use of untreated spectral data, in agreement with De Marchi et al (2011) and Cecchinato et al (2011). The previous procedures were done according to Williams (2001), Prieto et al (2011), andDe Marchi et al (2012).…”

A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products

“…Chicken breast muscle has a low-fat content; as such the FA profile is more difficult to estimate due to the limited ability of NIR spectroscopy to detect compounds that are contained in the organic matter at very low concentration. Despite the above limits, De Marchi et al 40 indicated that the application of an online spectroscopic analysis could be useful for improving the FA composition of meat through genetic selection programs; however, further investigation is required to confirm this application in chicken. In contrast, much higher NIR spectroscopy predictability for FA profile (expressed in absolute concentrations) was observed when spectra were collected on ground chicken breast, 41 with exceptional NIR spectroscopy ability to predict SFA and MUFA, and suitable for screening purposes for PUFA and n-6 FA content.…”

Differentiation between Normal and White Striped Turkey Breasts by Visible/Near Infrared Spectroscopy and Multivariate Data Analysis

“…4). Several researchers found similar bands and spectral features (Andres et al, 2008;Barlocco et al, 2006;De Marchi et al, 2012). Absorption bands at 550 to 580 nm were associated to the Soret band attributed to the traces of erythrocytes of myoglobin with both haemoglobin and oxyhaemoglobin absorption as well as to oxymyoglobin (Liu and Chen, 2000).…”