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Article: Identification of broiler chicken meat using a visible/near-infrared spectroscopic technique

TitleIdentification of broiler chicken meat using a visible/near-infrared spectroscopic technique
Authors
KeywordsChicken
Classification
Discrimination
NIR spectroscopy
Issue Date1999
PublisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294
Citation
Journal Of The Science Of Food And Agriculture, 1999, v. 79 n. 11, p. 1382-1388 How to Cite?
AbstractA near-infrared spectroscopic method was developed with a dummy regression technique to differentiate meat originating from broilers and Chinese local chickens. Best classification 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 classification accuracy. Scatter correction and derivative treatment of the spectral data before discriminant analysis often improved the classification accuracy for minced meat, while for meat cuts, spectra without pretreatment produced better classification. In general, using the full spectrum of 400-2500 nm produced satisfactory classification. 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 classification depending on sample presentation methods and regression models. The spectroscopic classification was supported by physical and chemical properties of meat samples, which showed significant 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.
Persistent Identifierhttp://hdl.handle.net/10722/84816
ISSN
2015 Impact Factor: 2.076
2015 SCImago Journal Rankings: 0.822
References

 

DC FieldValueLanguage
dc.contributor.authorDing, Hen_HK
dc.contributor.authorXu, RJen_HK
dc.contributor.authorChan, DKOen_HK
dc.date.accessioned2010-09-06T08:57:27Z-
dc.date.available2010-09-06T08:57:27Z-
dc.date.issued1999en_HK
dc.identifier.citationJournal Of The Science Of Food And Agriculture, 1999, v. 79 n. 11, p. 1382-1388en_HK
dc.identifier.issn0022-5142en_HK
dc.identifier.urihttp://hdl.handle.net/10722/84816-
dc.description.abstractA near-infrared spectroscopic method was developed with a dummy regression technique to differentiate meat originating from broilers and Chinese local chickens. Best classification 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 classification accuracy. Scatter correction and derivative treatment of the spectral data before discriminant analysis often improved the classification accuracy for minced meat, while for meat cuts, spectra without pretreatment produced better classification. In general, using the full spectrum of 400-2500 nm produced satisfactory classification. 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 classification depending on sample presentation methods and regression models. The spectroscopic classification was supported by physical and chemical properties of meat samples, which showed significant 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.en_HK
dc.languageengen_HK
dc.publisherJohn Wiley & Sons Ltd. The Journal's web site is located at http://www3.interscience.wiley.com/cgi-bin/jhome/1294en_HK
dc.relation.ispartofJournal of the Science of Food and Agricultureen_HK
dc.rightsJournal of the Science of Food and Agriculture. Copyright © John Wiley & Sons Ltd.en_HK
dc.subjectChickenen_HK
dc.subjectClassificationen_HK
dc.subjectDiscriminationen_HK
dc.subjectNIR spectroscopyen_HK
dc.titleIdentification of broiler chicken meat using a visible/near-infrared spectroscopic techniqueen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0022-5142&volume=79&spage=1382&epage=1388&date=1999&atitle=Identification+of+broiler+chicken+meat+using+a+visible/near-infrared+spectroscopic+techniqueen_HK
dc.identifier.emailXu, RJ: xuruojun@hkucc.hku.hken_HK
dc.identifier.authorityXu, RJ=rp00820en_HK
dc.identifier.authorityChan, DKO=rp00540en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1002/(SICI)1097-0010(199908)79:11<1382::AID-JSFA373>3.0.CO;2-Uen_HK
dc.identifier.scopuseid_2-s2.0-0032782110en_HK
dc.identifier.hkuros39939en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032782110&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume79en_HK
dc.identifier.issue11en_HK
dc.identifier.spage1382en_HK
dc.identifier.epage1388en_HK
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridDing, H=7402286016en_HK
dc.identifier.scopusauthoridXu, RJ=7402813973en_HK
dc.identifier.scopusauthoridChan, DKO=7402216545en_HK

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