Use of near infrared transmittance spectroscopy to predict fatty acid composition of chicken meat

A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products

“…Despite the above limits, De Marchi et al 40 indicated that the application of an online spectroscopic analysis could be useful for improving the FA composition of meat through genetic selection programs; however, further investigation is required to confirm this application in chicken. In contrast, much higher NIR spectroscopy predictability for FA profile (expressed in absolute concentrations) was observed when spectra were collected on ground chicken breast, 41 with exceptional NIR spectroscopy ability to predict SFA and MUFA, and suitable for screening purposes for PUFA and n-6 FA content. Although the NIR spectroscopy predictability for individual FA is not shown in this review, these authors reported that the NIR transmission spectroscopy showed the best prediction performances for the major FA which were well represented in chicken meat (oleic, linoleic, palmitic, and stearic acids with R 2 of 0.98, 0.70, 0.94, and 0.79, respectively).…”

“…Riovanto et al 41 and Zhou et al 42 also evaluated the potential of NIR spectroscopy to predict the FA profile in chicken breast with each FA expressed as a percentage of total fat. The authors from both studies observed that FA were predicted at lower levels when they were expressed as a percentage of FA compared to absolute concentration (mg FA per 100 g meat, g FA per kg meat, respectively).…”

Optical Methods and Techniques for Meat Quality Inspection

“…NIR spectroscopy has been used extensively for detection of fatty acid content in different parts of chicken meat with encouraging results; however, the method did not perform well when measurements were carried out in real-time Riovanto et al, 2012;Zhou et al, 2012). Short-wavelength NIR spectroscopy (400 to 1000 nm) was reported for detection of moisture content, water activity, pH, TVB-N, ATP breakdown compounds, and mesophilic bacteria, which were regarded as the useful parameters for prediction of chicken freshness (Grau et al, 2011).…”

Antimicrobial Activity of Garlic and Thyme Essential Oils Against Coliform Bacteria in Poultry Meat

“…Chicken meat may be a supply of macromolecule with high biological worth, particularly if compared to vegetable proteins and their substance content, like A, thiamine, iron, phosphorus and vitamin B complex (Koblitz, 2011). Also, the low energy worth places chicken meat as healthy food, indicated to be used in healthy diets because of its reduced fat content, in addition as the next proportion of unsaturated fatty acids (PUFA), in comparison to alternative varieties of meat (Riovanto et al, 2012), factors that create the chicken meat production and consumption widespread worldwide. during this sense, the homogeneity of meat quality becomes a significant concern for the chicken market and for client acceptance (Le Bihan-Duval et al,2008).…”