Development and validation of a near-infrared spectroscopy model for the prediction of muscle protein in Chinese native chickens

Niu, Guoyi; Zhang, Tingrui; Tao, Linli

doi:10.1016/j.psj.2024.103532

Poultry Science

2024

DOI: 10.1016/j.psj.2024.103532

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Development and validation of a near-infrared spectroscopy model for the prediction of muscle protein in Chinese native chickens

Guoyi Niu,

Tingrui Zhang,

Linli Tao

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Cited by 2 publications

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Development of Predictive Classification Models and Extraction of Signature Wavelengths for the Identification of Spoilage in Chicken Breast Fillets During Storage Using Near Infrared Spectroscopy

Siddique,

Herron,

et al. 2024

Food Bioprocess Technol

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Technologies for rapid identification and prediction of food spoilage can be crucial in minimizing food waste and losses, although their efficiency requires further improvement. This study aimed to pinpoint specific near-infrared (NIR) wavelengths that could indicate spoilage in raw chicken breast fillets. In this study, commercial tray-packs of boneless, skinless chicken breast fillets stored in a walk-in cooler at 4 °C were periodically tested every other day until they reached the spoilage state (identified by > 7 log CFU/ml). A portable Hyper spectral spectroscopy device (Field Spec Hi-Res4), with a range of wavelengths of 350–2500 nm, was used to measure reflectance. In addition to hyper-spectral analysis, aerobic plate counts were conducted on the fillets. The data from these counts were then used to train a Back Propagation Neural Network (B.P.N.N.) with specific parameters (250,000 steps, a learning rate of 0.02, and 5 hidden layers) and Linear-Support Vector machines (SVM-Linear) with ten-fold cross-validation technique to categorize spoilage into three stages: baseline microbial count (up to 3 log CFU/ml) (Initiation), propagation (between 3 and 6.9 log CFU/ml), and spoiled (> 7 log CFU/ml). The feature extraction process successfully identified the most representative signature wavelengths of 385 nm, 400 nm, 432 nm, 1141 nm, 1321 nm, 1374 nm, 2241 nm, 2292 nm, 2311 nm, and 2412 nm from the whole hyper-spectral profile, which facilitated the classification of different phases of spoilage. The BPNN model demonstrated a high classification accuracy, with 93.7% for baseline counts, 95.2% for the propagation phase, and 98% for the spoiled category. These signature hyperspectral wavelengths hold the potential for developing cost-effective and rapid food spoilage detection systems, particularly for perishable items.

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Development of Predictive Classification Models and Extraction of Signature Wavelengths for the Identification of Spoilage in Chicken Breast Fillets During Storage Using Near Infrared Spectroscopy

Siddique,

Herron,

et al. 2024

Food Bioprocess Technol

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Beyond the Spectrum: Unleashing the Potential of Infrared Radiation in Poultry Industry Advancements

Hayat,

Ye,

Lin

et al. 2024

Animals

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The poultry industry is dynamically advancing production by focusing on nutrition, management practices, and technology to enhance productivity by improving feed conversion ratios, disease control, lighting management, and exploring antibiotic alternatives. Infrared (IR) radiation is utilized to improve the well-being of humans, animals, and poultry through various operations. IR radiation occurs via electromagnetic waves with wavelengths ranging from 760 to 10,000 nm. The biological applications of IR radiation are gaining significant attention and its utilization is expanding rapidly across multiple sectors. Various IR applications, such as IR heating, IR spectroscopy, IR thermography, IR beak trimming, and IR in computer vision, have proven to be beneficial in enhancing the well-being of humans, animals, and birds within mechanical systems. IR radiation offers a wide array of health benefits, including improved skin health, therapeutic effects, anticancer properties, wound healing capabilities, enhanced digestive and endothelial function, and improved mitochondrial function and gene expression. In the realm of poultry production, IR radiation has demonstrated numerous positive impacts, including enhanced growth performance, gut health, blood profiles, immunological response, food safety measures, economic advantages, the mitigation of hazardous gases, and improved heating systems. Despite the exceptional benefits of IR radiation, its applications in poultry production are still limited. This comprehensive review provides compelling evidence supporting the advantages of IR radiation and advocates for its wider adoption in poultry production practices.

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Development and validation of a near-infrared spectroscopy model for the prediction of muscle protein in Chinese native chickens

Cited by 2 publications

References 29 publications

Development of Predictive Classification Models and Extraction of Signature Wavelengths for the Identification of Spoilage in Chicken Breast Fillets During Storage Using Near Infrared Spectroscopy

Development of Predictive Classification Models and Extraction of Signature Wavelengths for the Identification of Spoilage in Chicken Breast Fillets During Storage Using Near Infrared Spectroscopy

Beyond the Spectrum: Unleashing the Potential of Infrared Radiation in Poultry Industry Advancements

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