Prediction of Poultry Egg Freshness Using Ultrasound

Aboonajmi, Mohammad; Setarehdan, Seyed Kamaledin; Akram, Asadollah; Nishizu, Takahisa; Kondo, Naoshi

doi:10.1080/10942912.2013.770015

Cited by 18 publications

(12 citation statements)

References 6 publications

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“…[19] One of them is derived from the unfertilized eggs (mostly from the baking industry), the other originates from the fertilized eggs, after the process of incubation (from the broiler farms). [20] So far neither of them has had any wider application and they are a troublesome waste. [21] Recently, we have proven that during the embryonic development of a chicken inside the egg elution and subsequent absorption of some elements from the shell occur.…”

Section: Introductionmentioning

confidence: 99%

In VitroDissolution of Calcium Carbonate from the Chicken Eggshell: A Study of Calcium Bioavailability

Szeleszczuk

Pisklak

Kuras

et al. 2015

International Journal of Food Properties

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In vitro dissolution is a major indicator of potential in vivo calcium absorption. It can be used to assess the bioavailability of Ca from different sources. The aim of this study was to analyze the in vitro dissolution of calcium carbonate from the eggshell samples collected before and after the incubation period. The samples of chicken eggshell were characterized by good dissolution, better than that of precipitated CaCO 3 . The dissolution of the eggshell before incubation was found to be faster than that after incubation. Good dissolution (after 30 min both types of eggshells were dissolved in over 75%) of the chicken eggshell and the presence of other valuable microelements (boron, strontium) make this biomaterial an excellent source for dietary supplements production.

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Section: Introductionmentioning

confidence: 99%

In VitroDissolution of Calcium Carbonate from the Chicken Eggshell: A Study of Calcium Bioavailability

Szeleszczuk

Pisklak

Kuras

et al. 2015

International Journal of Food Properties

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“…In recent years, non-destructive techniques for assessing freshness and storage time at room temperature have emerged. These techniques include electronic nose (Yongwei et al, 2009), ultrasound (Aboonajmi et al, 2014), ultraviolet-visible spectroscopy (Liu et al, 2007), hyperspectral imaging (Suktanarak and Teerachaichayut, 2017), and near-infrared spectroscopy (Abdel-Nour et al, 2011, Aboonajmi et al, 2015, Zhao et al, 2010.…”

Section: Introductionmentioning

confidence: 99%

Determination of egg storage time at room temperature using a low-cost NIR spectrometer and machine learning techniques

Coronel-Reyes

Ramírez-Morales

Fernández-Blanco

et al. 2018

Computers and Electronics in Agriculture

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Currently, consumers are more concerned about freshness and quality of food. Poultry egg storage time is a freshness and quality indicator in industrial and consumer applications, even though egg marking is not always required outside the European Union. Other authors have already published works using expensive laboratory equipment in order to determine the storage time and freshness of eggs. This paper presents a novel alternative method based on low-cost devices for the rapid and non-destructive prediction of egg storage time at room temperature (23 ± 1 °C). H&N brown flock with 49-week-old hens were used as a source for the sampled eggs. Samples were scanned for a period of 22 days beginning from the time the egg was laid. The spectral acquisition was performed using a low-cost near-infrared reflectance (NIR) spectrometer which has a wavelength range between 740 nm and 1070 nm. The resulting dataset of 660 samples was randomly split according to a 10-fold cross-validation in order to be used in a contrast and optimization process of two machine learning algorithms. During the optimization, several models were tested to develop a robust calibration model. The best model used a Savitzky Golay pre-processing technique with a third derivative order and an artificial neural network with ten neurons in one hidden layer. Regressing the storage time of the eggs, tests achieved a coefficient of determination (R-squared) of 0.8319 ± 0.0377 and a root mean squared error in cross-validation test set (RMSECV) of 1.97 days. Although further work is needed, this technique shows industrial potential and consumer utility to determine an egg's freshness using a low-cost spectrometer connected to a smartphone.

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“…It can predict the Haugh unit, albumen thickness, air cell height, and storage time by calculating the ultrasonic phase velocity in the egg, and it was observed that the amplitude of the main peak of the ultrasonic signals increases with an increase in the days of storage. Furthermore, there is a significant difference between the average phase velocity obtained at different times [10].…”

Section: Introductionmentioning

confidence: 93%

Application of Visual Radiographic Analysis of Quality Grade of Table Eggs

2021

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Digital radiography is currently the main method of medical imaging diagnosis. It also has a wide range of applications across different fields. This study used radiation to conduct non-destructive visual imaging, and further established a quantitative analysis for visual gray-scale images to determine changes in the quality of eggs. Eggs of the same weight with three quality classes were chosen according to the egg labels available on the market. Furthermore, a general medical X-ray digital imaging system was used to apply two-dimensional digital radiography. A photometric interpretation of monochrome gray-scale imaging established by the Digital Imaging and Communications in Medicine (DICOM) standard was used to conduct a quantitative stratification analysis of the matrix data visualization, along with one-way analysis of variance (ANOVA) for quantitative statistics of the gray-scale values for the three structures, i.e., shell, air cell, and yolk. The statistical results showed that X-ray digital gray-scale images and a quantitative stratification analysis of the matrix data visualization results are less easily identified based on visual differences. In the quantitative statistical results of the one-way ANOVA gray-scale values, the whole-egg and in-egg quantitative matrix analysis both show p < 0.05. In the analysis of egg freshness, the quantitative statistics of the percentage of space occupied by the air cell in the eggs also showed p < 0.05. In addition, the results of the freshness of each egg were graded. The quality and freshness of the eggs can be quantitatively analyzed through radiographic imaging. The results of this study will provide a more scientific and quantitative reference for the quality and freshness of agricultural products in the future.

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Prediction of Poultry Egg Freshness Using Ultrasound

Cited by 18 publications

References 6 publications

In VitroDissolution of Calcium Carbonate from the Chicken Eggshell: A Study of Calcium Bioavailability

In VitroDissolution of Calcium Carbonate from the Chicken Eggshell: A Study of Calcium Bioavailability

Determination of egg storage time at room temperature using a low-cost NIR spectrometer and machine learning techniques

Application of Visual Radiographic Analysis of Quality Grade of Table Eggs

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