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Wang S, Zhu R, Huang Z, Zheng M, Yao X, Jiang X. Synergetic application of thermal imaging and CCD imaging techniques to detect mutton adulteration based on data-level fusion and deep residual network. Meat Sci 2023; 204:109281. [PMID: 37467680 DOI: 10.1016/j.meatsci.2023.109281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/07/2023] [Accepted: 07/12/2023] [Indexed: 07/21/2023]
Abstract
To improve the performance of single thermal imaging and single CCD imaging in detecting unknown adulterated meat samples, these two imaging techniques combined with a deep residual network were synergistically applied to detect mutton adulteration. Considering the importance of spatial and detailed information in improving stability and accuracy, three data-level fusion methods, namely, colour image stitching, grey image stitching and grey channel stacking, were proposed for the fusion of thermal images and CCD images. Classification and prediction models were further developed based on fusion images. The results showed that the models with colour image stitching achieved the best performance. For the external validation set, the accuracy of the best classification model in discriminating five categories was 99.30%. In predicting pork proportions, the R2, RMSE, RPD and RER of the best prediction model were 0.9717, 0.0238, 7.8696 and 21.28, respectively. The best prediction model for duck proportions had a R2 of 0.9616, RMSE of 0.0277, RPD of 5.1015, and RER of 14.44. Therefore, the synergetic application of thermal imaging and CCD imaging can provide a novel and promising tool to detect mutton adulteration and the quality of other food items.
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Affiliation(s)
- Shichang Wang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, Xinjiang, China
| | - Rongguang Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, Xinjiang, China; Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China.
| | - Zhongtao Huang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, Xinjiang, China
| | - Minchong Zheng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, Xinjiang, China
| | - Xuedong Yao
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, Xinjiang, China
| | - Xunpeng Jiang
- Bluestar Adisseo Nanjing Co. Ltd, Nanjing 210000, Jiangsu, China
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Jiang H, Zhou Y, Zhang C, Yuan W, Zhou H. Evaluation of Dual-Band Near-Infrared Spectroscopy and Chemometric Analysis for Rapid Quantification of Multi-Quality Parameters of Soy Sauce Stewed Meat. Foods 2023; 12:2882. [PMID: 37569151 PMCID: PMC10418454 DOI: 10.3390/foods12152882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/22/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
The objective of this study was to evaluate the performance of near-infrared spectroscopy (NIRS) systems operated in dual band for the non-destructive measurement of the fat, protein, collagen, ash, and Na contents of soy sauce stewed meat (SSSM). Spectra in the waveband ranges of 650-950 nm and 960-1660 nm were acquired from vacuum-packed ready-to-eat samples that were purchased from 97 different brands. Partial least squares regression (PLSR) was employed to develop models predicting the five critical quality parameters. The results showed the best predictions were for the fat (Rp = 0.808; RMSEP = 2.013 g/kg; RPD = 1.666) and protein (Rp = 0.863; RMSEP = 3.372 g/kg; RPD = 1.863) contents, while barely sufficient performances were found for the collagen (Rp = 0.524; RMSEP = 1.970 g/kg; RPD = 0.936), ash (Rp = 0.384; RMSEP = 0.524 g/kg; RPD = 0.953), and Na (Rp = 0.242; RMSEP = 2.097 g/kg; RPD = 1.042) contents of the SSSM. The quality of the content predicted by the spectrum of 960-1660 nm was generally better than that for the 650-950 nm range, which was retained in the further prediction of fat and protein. To simplify the models and make them practical, regression models were established using a few wavelengths selected by the random frog (RF) or regression coefficients (RCs) method. Consequently, ten wavelengths (1048 nm, 1051 nm, 1184 nm, 1191 nm, 1222 nm, 1225 nm, 1228 nm, 1450 nm, 1456 nm, 1510 nm) selected by RF and eight wavelengths (1019 nm, 1097 nm, 1160 nm, 1194 nm, 1245 nm, 1413 nm, 1441 nm, 1489 nm) selected by RCs were individually chosen for the fat and protein contents to build multi-spectral PLSR models. New models led to the best predictive ability of Rp, RMSEP, and RPD of 0.812 and 0.855, 1.930 g/kg and 3.367 g/kg, and 1.737 and 1.866, respectively. These two simplified models both yielded comparable performances to their corresponding full-spectra models, demonstrating the effectiveness of these selected variables. The overall results indicate that NIRS, especially in the spectral range of 960-1660 nm, is a potential tool in the rapid estimation of the fat and protein contents of SSSM, while not providing particularly good prediction statistics for collagen, ash, and Na contents.
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Affiliation(s)
- Hongzhe Jiang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
- College of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Yu Zhou
- College of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Cong Zhang
- College of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Weidong Yuan
- College of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Hongping Zhou
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
- College of Mechanical and Electronic Engineering, Nanjing Forestry University, Nanjing 210037, China
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Effects of Hard and Soft Scalding on Defeathering and Carcass Quality of Different Breeds of Chickens. Animals (Basel) 2022; 12:ani12223145. [PMID: 36428373 PMCID: PMC9686902 DOI: 10.3390/ani12223145] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/07/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
Current soft scalding in broilers is not applicable to various strains of chickens with different market weights and ages. This study aimed to examine the effectiveness of soft (57 °C for 120 s) and hard (60 °C for 60 s) scalding on defeathering and carcass quality of the local strain of Red Feather (RF) country chickens and determine age, breed, and body weight factor in accounting for the defeathering effectiveness using adult layers and juvenile broilers as a reference. Results showed no differences between soft and hard scalding in broilers with 60% and 80% of acceptable defeathering scores, respectively, while a significantly better effect by hard scalding was observed in adult layers, young and old RF chickens with more than 70% of birds exhibiting desirable scores and less than 20% by soft scalding. In contrast to soft scalding, hard scalding had no significant effects on breast meat color but impaired skin color in broilers as assessed by L*, a*, and b* value analysis. Interestingly, hard scalding increased breast skin yellowness and lightness in young RF chickens and lightness in old RF chickens, while there were no significant changes in layers. However, hard scalding decreased skin elasticity in layers and old RF chickens. The effectiveness of defeathering by scalding method was governed by the age to reach a certain threshold in the development of dermal architecture and feather richness, irrelevant to body weight. The alteration of carcass color primarily depends on age, body weight/breed, and their interaction. In conclusion, current soft scalding is suitable for broiler chickens for desirable defeathering effect and carcass color, whereas layers and RF chickens scaled at 60 °C for 60 s showed a better defeathering effect without unfavorable changes of breast meat and skin color.
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Silva-Buzanello RAD, Schuch AF, Gasparin AW, Torquato AS, Scremin FR, Canan C, Soares AL. Quality parameters of chicken breast meat affected by carcass scalding conditions. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1186-1194. [PMID: 30744334 PMCID: PMC6599962 DOI: 10.5713/ajas.18.0692] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/11/2018] [Accepted: 01/09/2019] [Indexed: 11/27/2022]
Abstract
Objective The influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated. Methods Two hundred and seventy Cobb broiler chickens from 42 to 48 days old were slaughtered according to the standard industry practice and scalded in five temperature/time combinations—T1, 54°C/210 s; T2, 55°C/180 s; T3, 56°C/150 s; T4, 57°C/120 s; T5, 58°C/90 s. Results Scalding temperature increase resulted in higher values of external and ventral lightness and in protein functionality reduction—determined by emulsification capacity and protein denaturation—in chicken breast fillets 24 h post-mortem. Protein secondary structures had conformational changes, with a decrease of the α-helix and an increase of the β-sheet and β-turn proportions, mainly in T1 and T5 samples, determined by Fourier-transform infrared spectroscopy in an attenuated reflectance mode analysis. The chemical composition, pH, water holding capacity and Warner-Bratzler shear force did not differ among the treatments. In the fatty acid profile, the 18:1n-9 was lower in T5, which suggested that the high scalding-temperature could have caused the lipid oxidation. The values of the polyunsaturated fatty acids (PUFA), such as 22:2, 20:4n-6, and 22:6n-3, were highest in the T5, thus being related to the phospholipid cellular membrane collapse in this experimental condition and subsequent release of these PUFA. Conclusion Intermediate scalding-parameters avoided the negative changes in the chicken meat quality.
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Affiliation(s)
- Rosana Aparecida da Silva-Buzanello
- Department of Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid, PR 445 Km 380, Londrina, PR, ZIP 86057-970, Brazil.,Post-Graduation Program of Food Technology (PPGTA), Universidade Tecnológica Federal do Paraná (UTFPR), Av. Brazil 4232, Medianeira, PR, ZIP 85884-000, Brazil
| | - Alexia Francielli Schuch
- Post-Graduation Program of Food Technology (PPGTA), Universidade Tecnológica Federal do Paraná (UTFPR), Av. Brazil 4232, Medianeira, PR, ZIP 85884-000, Brazil
| | - André Wilhan Gasparin
- Cooperativa Agroindustrial Lar, Slaughter Supervision, Matelândia, PR, ZIP 85887-000, Brazil
| | - Alex Sanches Torquato
- Chemistry Department, Universidade Tecnológica Federal do Paraná (UTFPR), Av. Brazil 4232, Medianeira, PR, ZIP 85884-000, Brazil
| | - Fernando Reinoldo Scremin
- Chemistry Department, Universidade Tecnológica Federal do Paraná (UTFPR), Av. Brazil 4232, Medianeira, PR, ZIP 85884-000, Brazil.,Chemistry Department, Universidade Federal da Integração Latino-Americana (UNILA), Av. Tancredo Neves 6731, Foz do Iguaçu, PR, ZIP 85867-900, Brazil
| | - Cristiane Canan
- Post-Graduation Program of Food Technology (PPGTA), Universidade Tecnológica Federal do Paraná (UTFPR), Av. Brazil 4232, Medianeira, PR, ZIP 85884-000, Brazil
| | - Adriana Lourenço Soares
- Department of Food Science and Technology, Universidade Estadual de Londrina, Celso Garcia Cid, PR 445 Km 380, Londrina, PR, ZIP 86057-970, Brazil
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Siripatrawan U, Makino Y. Simultaneous assessment of various quality attributes and shelf life of packaged bratwurst using hyperspectral imaging. Meat Sci 2018; 146:26-33. [DOI: 10.1016/j.meatsci.2018.06.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2017] [Revised: 06/18/2018] [Accepted: 06/21/2018] [Indexed: 12/15/2022]
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