Classification of Chicken Parts Using a Portable Near-Infrared (NIR) Spectrophotometer and Machine Learning. Issue 12 (December 2018)

• Record Type: Journal Article
• Authors: Nolasco Perez, Irene Marivel; Badaró, Amanda Teixeira; Barbon, Sylvio; Barbon, Ana Paula AC; Pollonio, Marise Aparecida Rodrigues; Barbin, Douglas Fernandes
• Is Part Of: Applied spectroscopy. Volume 72:Issue 12(2018)
• Page Start: 1774
• Page End: 1780
• Publication Date: 2018-12
• Subjects: Meat -- prediction -- principal component analysis -- PCA -- random forest -- support vector machine -- SVM -- machine learning -- near-infrared -- NIR -- spectroscopy; Spectrum analysis -- Periodicals; 543.505
• DOI: 10.1177/0003702818788878
• Languages: English
• ISSNs: 0003-7028

Abstract

Identification of different chicken parts using portable equipment could provide useful information for the processing industry and also for authentication purposes. Traditionally, physical–chemical analysis could deal with this task, but some disadvantages arise such as time constraints and requirements of chemicals. Recently, near-infrared (NIR) spectroscopy and machine learning (ML) techniques have been widely used to obtain a rapid, noninvasive, and precise characterization of biological samples. This study aims at classifying chicken parts (breasts, thighs, and drumstick) using portable NIR equipment combined with ML algorithms. Physical and chemical attributes (pH and L*a*b* color features) and chemical composition (protein, fat, moisture, and ash) were determined for each sample. Spectral information was acquired using a portable NIR spectrophotometer within the range 900–1700 nm and principal component analysis was used as screening approach. Support vector machine and random forest algorithms were compared for chicken meat classification. Results confirmed the possibility of differentiating breast samples from thighs and drumstick with 98.8% accuracy. The results showed the potential of using a NIR portable spectrophotometer combined with a ML approach for differentiation of chicken parts in the processing industry.