These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Feasibility of the direct application of near-infrared reflectance spectroscopy on intact chicken breasts to predict meat color and physical traits.
    Author: De Marchi M, Penasa M, Battagin M, Zanetti E, Pulici C, Cassandro M.
    Journal: Poult Sci; 2011 Jul; 90(7):1594-9. PubMed ID: 21673177.
    Abstract:
    Physical and color characteristics of chicken meat were investigated on 193 animals by directly applying a fiberoptic probe to the breast muscle and using the visible-near-infrared (NIR) spectral range from 350 to 1,800 nm. Data on pH was recorded 48 h postmortem (pH); lightness (L*), redness (a*), and yellowness (b*) 48 h postmortem; thawing and cooking losses and shear force after freezing. Partial least squares regressions were performed using untreated data, raw absorbance data (log(1/R)), and multiplicative scatter correction plus first or second derivative spectra. Models were validated using full cross-validation, and their predictive ability was determined by root mean square error of cross-validation (RMSE(CV)) and correlation coefficient of cross-validation (r(cv)). Means (±SD) of pH, L*, a*, b*, thawing loss, cooking loss, and shear force were 5.83 ± 0.13, 44.54 ± 2.42, -1.90 ± 0.62, 3.21 ± 3.28, 4.84 ± 2.44%, 19.39 ± 2.95%, and 16.08 ± 3.83 N, respectively. The best prediction models were developed using log(1/R) spectra for b* (r(cv) = 0.93; RMSE(CV) = 1.16) and a* (r(cv) = 0.88; RMSE(CV) = 0.29), while a medium predictive ability of NIR was obtained for pH, L*, and thawing and cooking losses (r(cv) from 0.69 to 0.76; RMSE(CV) from 0.01 to 1.73). Finally, predicted model for shear force (r(cv) = 0.41; RMSE(CV) = 3.18) was unsatisfactory. Results suggest that NIR is a feasible technique for the assessment of several quality traits of intact breast muscle.
    [Abstract] [Full Text] [Related] [New Search]