Examination system of chicken meat quality based on hyperspectral imaging

The freshness of the chicken meat will be degraded due to microbiological and chemical processes and will affect the quality of the chicken's meat. Measurements of freshness were done by a laboratory test that usually destructively and takes a long time. In this study, a VNIR imaging system was...

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Bibliographic Details
Published in:Journal of physics. Conference series 2020-04, Vol.1528 (1), p.12045
Main Authors: Latifa Noferita Kaswati, Engrid, Harmoko Saputro, Adhi, Imawan, Cuk
Format: Article
Language:English
Subjects:
Algorithms
Chemical reactions
Chickens
Classification
Correlation coefficients
Evaluation
Freshness
Hyperspectral imaging
Laboratory tests
Meat
Meat processing
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Summary:The freshness of the chicken meat will be degraded due to microbiological and chemical processes and will affect the quality of the chicken's meat. Measurements of freshness were done by a laboratory test that usually destructively and takes a long time. In this study, a VNIR imaging system was built with a wavelength range of 400-1000 nm to determine the freshness of broiler chicken meat. The freshness of the chicken meat was analyzed by using the organoleptic and pH measurement approach. Classification using Random Forest (RF) modeling has been developed to predict the freshness of chicken meat. The freshness of chicken meat was evaluated by using the correction value of 85.5%. The Partial Least Square Regression (PLSR) algorithm was successfully used to determine the pH. The pH measurement system for fresh chicken meat was evaluated using a correlation coefficient of 0.80 and RMSE 0.16. Meanwhile, for the spoiled chicken meat, pH was measured using a correlation coefficient of 0.84 and RMSE of 0.18. Both classification and regression methods indicate that this measurement system is adequate for predicting the quality of chicken meat.
ISSN:1742-6588
1742-6596
DOI:10.1088/1742-6596/1528/1/012045