scholarly journals Using Chemometrics and Near-Infrared Reflectance Spectroscopy for Discrimination of Poultry Meat and Prediction of Cholesterol Content

Krmiva ◽  
2018 ◽  
Vol 60 (1) ◽  
pp. 9-16
Author(s):  
Robert Gąsior ◽  
Katarzyna Połtowicz
Keyword(s):  
Classification Accuracy ◽  
Near Infrared ◽  
Predictive Ability ◽  
Cholesterol Content ◽  
Reflectance Spectroscopy ◽  
Poultry Meat ◽  
Infrared Reflectance ◽  
Near Infrared Reflectance Spectroscopy ◽  
Near Infrared Reflectance ◽  
Infrared Reflectance Spectroscopy

Four calibrations were made for cholesterol content in poultry meat (breasts and legs from chickens, cockerels, capons, and breasts and legs from geese). Standard uncertainties expressed as SECV (%, relative) for chickens, cockerels and capons were 9.2 for breasts and 7.8 for legs. These values for geese were 8.4 and 9.0, respectively. The discriminant method with the highest predictive ability, based on residuals RMSX Residents, was used to classify the samples. Classification accuracy values were good and ranged, on average, from 96.8% to 98%. The NIRS calibrations on cholesterol content in the breast and leg meat of chickens, capons, cockerels, as well as in the breast and leg meat of geese, are suitable for rapid routine analyses to use in practice.

scholarly journals Predicting quality, texture and chemical content of yam (Dioscorea alata L.) tubers using near infrared spectroscopy

2021 ◽  
pp. 096703352110075
Author(s):  
Adou Emmanuel Ehounou ◽  
Denis Cornet ◽  
Lucienne Desfontaines ◽  
Carine Marie-Magdeleine ◽  
Erick Maledon ◽  
...  
Keyword(s):  
High Throughput ◽  
Dry Matter ◽  
Near Infrared ◽  
Reflectance Spectroscopy ◽  
Infrared Reflectance ◽  
Quality Traits ◽  
Near Infrared Reflectance Spectroscopy ◽  
Near Infrared Reflectance ◽  
Infrared Reflectance Spectroscopy ◽  
Texture Attributes

Despite the importance of yam ( Dioscorea spp.) tuber quality traits, and more precisely texture attributes, high-throughput screening methods for varietal selection are still lacking. This study sets out to define the profile of good quality pounded yam and provide screening tools based on predictive models using near infrared reflectance spectroscopy. Seventy-four out of 216 studied samples proved to be moldable, i.e. suitable for pounded yam. While samples with low dry matter (<25%), high sugar (>4%) and high protein (>6%) contents, low hardness (<5 N), high springiness (>0.5) and high cohesiveness (>0.5) grouped mostly non-moldable genotypes, the opposite was not true. This outline definition of a desirable chemotype may allow breeders to choose screening thresholds to support their choice. Moreover, traditional near infrared reflectance spectroscopy quantitative prediction models provided good prediction for chemical aspects (R2 > 0.85 for dry matter, starch, protein and sugar content), but not for texture attributes (R2 < 0.58). Conversely, convolutional neural network classification models enabled good qualitative prediction for all texture parameters but hardness (i.e. an accuracy of 80, 95, 100 and 55%, respectively, for moldability, cohesiveness, springiness and hardness). This study demonstrated the usefulness of near infrared reflectance spectroscopy as a high-throughput way of phenotyping pounded yam quality. Altogether, these results allow for an efficient screening toolbox for quality traits in yams.

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