The Ability of Visible and near Infrared Reflectance Spectroscopy to Predict the Chemical Composition of Ground Chicken Carcasses and to Discriminate between Carcasses from Different Genotypes

McDevitt, R. M.; Gavin, A. J.; Andrés, Sonia; Murray, Ian

doi:10.1255/jnirs.463

Cited by 31 publications

(11 citation statements)

References 28 publications

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“…70 crude protein prediction errors for ground poultry carcasses of 1.83% (r 2 = 0.96) and 2.01% dM (r 2 cv = 0.85) for broilers have been published. 71,72 a RMSECV of 0.74% (r 2 cv = 0.91) was quoted for ground, freeze-dried chicken breast muscle while the equivalent figures for freeze-dried, minced ostrich meat and homogenised guinea fowl muscle were 0.64% (r 2 = 0.94) 44 and 1.96% (r 2 cv = 0.76), 78 respectively. nIr measurement of crude protein content has been reported in surimi, a traditional Japanese fish-derived product [table 5(f)].…”

Section: Proteinmentioning

confidence: 99%

A Review of near Infrared Spectroscopy in Muscle Food Analysis: 2005–2010

Weeranantanaphan

Downey

Allen

et al. 2011

Journal of Near Infrared Spectroscopy

132

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all rights reserved Global demand for meat as a dietary component continues to grow, resulting in concomitant increases in livestock production. 1 In 2005, approximately 254 million tonnes of meat (mainly cattle, sheep, goat, pigs and poultry) were produced globally while 140 million tonnes of fish and aquaculture outputs were produced in 2007, up from a value of 137 million tonnes in 2006. 2,3 Meat and fish, in whatever form they are consumed, are important foodstuffs and generally considered as luxury and nutritious products. 4 Whether for pleasure or health benefits, or both, muscle food consumption (meat and fish) is a cornerstone of the diet of most consumers in the developed world whereas meeting market demand and generating profit is the goal of suppliers: producers, processors, distributors and retailers. even though forecasts of growth in the production and consumption of muscle foods suggest only slight increases (less than 1% by volume 5 ) in the near future, development and implementation of quality assurance measures by the food processing industry are more necessary than ever. 5 Because of the well-described difficulties in making a confident selection of high quality muscle foods at point of purchase, consumers are reported to be willing to pay more for meat claiming to be of premium quality either on the Muscle foods (meat and fish) are very important from the perspective of human nutrition and economic activity, both nationally and internationally. At a research and development level, major efforts continue to be focussed on improving the quantity and quality of raw and processed muscle food types available on the market and also to monitor their compliance with compositional, safety and, increasingly, provenance issues. Publications dealing with the development of near infrared (NIR) applications for the analysis of muscle foods (meat and fish) over the period 2005-2010 have been assembled and reviewed. Well-described advantages of NIR spectroscopy suit the food processing industry in terms of operating speed and possible implementation of in-line, on-line or at-line process monitoring;it also has the ability to meet consumer expectations in terms of product quality and safety assurance. These advantages allow food processors to easily monitor and manipulate processing conditions to avoid the production and release of defective products, thereby guaranteeing product quality and enhancing the possibility of repeat purchasing by customers. For public regulatory organisations which have responsibilities to both food producers and consumers, NIR technology may be able to contribute efficiently to these aims.Interrogation of NIR datasets by increasingly powerful and sophisticated chemometric techniques continues to improve calibration robustness and accuracy while the appearance of extensive suites of algorithms in commercially-available software packages helps in their deployment. The aim of this review is to provide an update on work in these areas which has been published in the period from 2005 t...

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Section: Proteinmentioning

confidence: 99%

A Review of near Infrared Spectroscopy in Muscle Food Analysis: 2005–2010

Weeranantanaphan

Downey

Allen

et al. 2011

Journal of Near Infrared Spectroscopy

132

View full text Add to dashboard Cite

show abstract

“…According to calibration statistics, the prediction using a common equation for several different muscle types seemed more reliable than the equations obtained with studies of single muscle, but the latter showed less bias. Mcdevitt et al [48] showed that NIR spectroscopy was successful able to discriminate ground carcasses from three different genotypes: fast-growing broiler, slow-growing broiler and layer-type chicken. The varied genotypes of chicken determined different contents of fat, crude protein and ash, which explains the variation of NIR spectra.…”

Section: Livestock Productsmentioning

confidence: 99%

Factors influencing near infrared spectroscopy analysis of agro-products: a review

Xie

2019

Front. Agr. Sci. Eng.

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The near infrared (NIR) spectroscopy technique has wide applications in agriculture with the advantages of being nondestructive, sensitive, safe and rapid. However, there are still more than 40 error sources influencing the robustness and accuracy of its calibration and operation. Environmental, sample and instrument factors that influence the analysis are discussed in this review, including temperature, humidity and other factors that introduce uncertainty. Error sources from livestock products, fruit and vegetables, which are the most common objects in the field of NIR analysis, are also emphasized in the second part. In addition, studies utilizing different instruments, spectral pretreatments, variable selection methods, wavelength ranges, detection modes and calibration methods are tabulated to illustrate the complications they introduce and how they influence NIR analysis. It is suggested that large scale of data with abundant varieties can be used to build a more robust calibration model, in order to improve the robustness and accuracy of the NIR analytical model, and overcome problems caused by confining analysis to too many uniform samples.

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“…It was concluded that, the main advantage of nIr spectroscopy pertaining to the prediction of the chemical composition of mutton was that, once the instrument was calibrated, the results for protein and fat content could be obtained within seconds. Some other papers involving poultry, [143][144][145][146][147][148][149][150][151][152][153] pork, 144,154,155 beef 156,157 and lamb 158 are not included in table 9 but also show the ability of nIr spectroscopic methods to deal with problems relating to these meat products. Table 9.…”

Section: Meatmentioning

confidence: 99%

Better Quality Food and Beverages: The Role of near Infrared Spectroscopy

Woodcock

Downey

O’Donnell

2008

Journal of Near Infrared Spectroscopy

135

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Non-destructive food testing is becoming increasingly important due to expanding automation and the incorporation of new and more efficient processes in the food industry. The quality and safety of food are the main points of interest. It is important to have a technology which will allow for a high throughput and a short response time to increase process efficiency and reduce waste. In order for this equipment to be integrated with the existing infrastructure, it should be robust and capable of functioning in varying environments. Near infrared (NIR) spectroscopy provides several advantages compared with traditional analytical methods; it is fast and non-destructive, it requires little or no sample preparation, it can provide simultaneous determination of multiple components per measurement, it has a remote sampling capability and it can provide real-time information in a process stream. Thus, NIR spectroscopy provides the ideal technology needed for fast and efficient food analysis. This review reports recently published (in the last 10 years) applications of NIR spectroscopy in both raw and prepared foods. It highlights the ability of NIR spectroscopy to assess food and beverage composition, functional properties, quality attributes, regional and varietal differences and contribute to food safety and consumer confidence.

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The Ability of Visible and near Infrared Reflectance Spectroscopy to Predict the Chemical Composition of Ground Chicken Carcasses and to Discriminate between Carcasses from Different Genotypes

Cited by 31 publications

References 28 publications

A Review of near Infrared Spectroscopy in Muscle Food Analysis: 2005–2010

A Review of near Infrared Spectroscopy in Muscle Food Analysis: 2005–2010

Factors influencing near infrared spectroscopy analysis of agro-products: a review

Better Quality Food and Beverages: The Role of near Infrared Spectroscopy

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