Determining the Geographic Origin of Cooked Chicken Based on Near-infrared Spectroscopy

Abstract:

One hundred and eighty chicken samples of the same age obtained from different factories within four production areas in Shandong were processed by three cooking methods (steaming, boiling, and cooking in a microwave), pretreated, crushed, and sieved. The samples were then scanned with a safe and rapid near-infrared (NIR) spectroscopic technique, followed by cluster analysis (CA) and principal component analysis (PCA) of the spectroscopic data, in order to establish a qualitative discrimination model for the traceability of cooked chicken. There were significant differences among the three cooking methods within the wavenumber range of 4000~7000 cm-1 after second derivative (13 point smoothing) and standard normal variable (SNV) pretreatment. The discrimination accuracy of CA was greater than 90%, while the principal components for the chicken samples were distributed in different geographical locations. The discrimination model, calibrated by using known samples, was used to predict unknown chicken samples, which attained a discrimination accuracy of 90%–95%. These results show that applying NIR spectroscopy to trace the geographical origins of cooked chicken is feasible.