Inspection Of Poultry's Quality Based On X-ray And Near Infrared Spectroscopy Technology

The production and consumption of chicken,duck meat and geese are huge in China. Poultry meat is one of the meat products mostly consumpted. With the development of poultry breeding and the advancement of living in China, the demand for poultry meat is being changed from quantity to quality.the colour, tender,flavor,alimentation and sanitation of poultry meat are expected to higher standards. The fat content and water holding capacity in poultry meat affect directly the tissue state, quality, and even flavor, and have close relation with tender. Therefore, it is very important to inspect the quality of poultry meat.The images of poultry meat were collected by dualenergy X-ray and near infrared spectroscopy,and were processed and analysed. The fat content and water holding capacity in poultry meat were detected nondestructively by X-ray and near infrared in this work. The model of fat content and water holding capacity in poultry meat was founded, and the feasible methods and the best characteristic wavelength were discovered to judge the corresponding index availably. The fat content and water holding capacity in poultry meat were analysed by the correlative software. The results are as followings:(1) The actual value and predicted value of fat content in chicken,duck meat and geese were as independent variable and dependent variable respectively by dualenergy X-ray. The linear regression equation was founded, and the fat contend was predicted. The regression equation y and correlation coefficient R2 of chicken,duck meat and geese are labeled as follows:y=1.4302x-0.1341, R2=0.8181; y=1.1227x-0.0814, R2=0.8478; y=0.7869x+0.1865, R2=0.8733。(2) The spectrum data normalized were collected by Indico4.0, and the data were processed and analyzed by Matlab and Excel.The feasible prediction mode about fat content and water holding capacity in poultry meat was established. The predicted value R of fat content in chicken,duck meat and geese were 0.7729,0.6765,0.7660 respectively. The corresponding best wavelength range were [350-495nm,786-860nm,934-1006nm,1153-1224 nm], [350-545nm,736-787nm,889-936nm,1033-1128nm], [350-714nm,934-1584nm] respectively. The predicted value R of water holding capacity in chicken, duck meat and geese were 0.7148,0.9559,0.8321 respectively. The corresponding best wavelength range were [350-641nm,934-1512nm], [350-641nm,934-1512nm], [350-641nm,934-1512nm] respectively.(3) The images of fat content in pountry meat were collected and the quality was detected by dualenergy X-ray and near infrared. The results showed that the dualenergy X-ray was better than near infrared in detecting the fat content in pountry meat, and the correlation coefficient of model was more 0.8. The prediction precision was better by dualenergy X-ray.