An Experimental Model for Assessing the Storage Life of Chilled Chicken Meat Through Nir Spectroscopy
An Experimental Model for Assessing the Storage Life of Chilled Chicken Meat Through Nir Spectroscopy
Yar Muhammad Jalbani1,2*, Muhammad Farooque Hassan2, Kiran Nazish2 and Yang Shuming1
ABSTRACT
Meat is one of the susceptible commodities being spoiled even stored under refrigeration conditions. It is a challenging task to accurately estimate the storage life of chilled chicken meat to avoid economical losses and provide the basis for standard regulations assessing meat storage life. For analyzing the storage life of chilled chicken meat rapidly, the samples were analyzed on Day 0, 3, 5, 7 and Day 10 using near infra-red spectroscopy approach combined with chemometrics tool of data driven soft independent modeling of class analogy. The meat samples from day 0 were selected as target class and checked against other day samples. All the samples were accepted for training data set with 4 PCs while for test data set the constructed model accepted 100% samples and 100% rejection for other day samples. Three PCs were depicted for target class 3 and model accepted all the training samples, while for test set samples, the rejection ratio for Day 0, 3, 5, 7 and 10 was 100%, 0%, 100%, 100% and 100%. On the 5th day of storage the results were obtained with 4 PCs. The model accepted all the samples (100%) in training data set and for test samples rejection rate was 100%, 100%, 0%, 80% and 100% for Day 0, 3, 5, 7 and 10. Samples analyzed on 7th day of storage and 2 PCs showed good results. However, the model accepted all the training data samples and for test samples the rejection percentage for the Day 0, 3, 5, 7 and Day 10 was 80%, 100%, 90%, 0% and 100%. The samples analyzed on 10th day of storage were chosen as target class and results were best obtained by 3 PCs. Model accepted all the samples in training data set and for test data set the rejection percentage was 100%, 100%, 80%, 90%, and 0% for Day 0, 3, 5, 7 and Day 10 respectively. This study recognized NIR combined with chemometrics successfully discriminated the samples based on their storage days being practical tool for meat industry.
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