Examination system of chicken meat quality based on hyperspectral imaging

Engrid Latifa Noferita Kaswati, Adhi Harmoko Saputro, Cuk Imawan

Research output: Contribution to journalConference articlepeer-review

5 Citations (Scopus)

Abstract

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.

Original languageEnglish
Article number012045
JournalJournal of Physics: Conference Series
Volume1528
Issue number1
DOIs
Publication statusPublished - 9 Jun 2020
Event4th International Seminar on Sensors, Instrumentation, Measurement and Metrology, ISSIMM 2019 - Padang, West Sumatera, Indonesia
Duration: 14 Nov 201914 Nov 2019

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