Submitted to: Journal of Applied Poultry Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 30, 2001
Publication Date: December 1, 2003
Citation: WINDHAM, W.R., LAWRENCE, K.C., FELDNER, P.W. PREDICTION OF FAT CONTENT IN POULTRY MEAT BY NEAR INFRARED TRANSMISSON ANALYSIS. JOURNAL OF APPLIED POULTRY RESEARCH. 2003.
Interpretive Summary: The meat industry routinely determines fat content of meat for quality monitoring and processed product formulation. Meat, as a raw material, is extremely variable and may range from 1 to 65% fat. Fat analysis on a batch-by-batch basis is essential. The reference methods for fat (AOAC International) are typically time consuming and generate hazardous waste. In the past ten years, near infrared reflectance (NIR) and transmittance (NIT) spectroscopy has gained widespread use for the analysis of quality constituents in many materials. Near infrared spectroscopy relies on an reference method for calibration and instrument standardization. However, it is often preferred to reference methods because it is rapid, accurate, cost effective, does not require skilled operators and it does not generate hazardous waste. The use of NIT for the prediction of fat in boned poultry breast muscle, trimmings, and finished product (chicken nuggets) was investigated in this study. Using a data base supplied by the NIT instrument manufacturer and samples collected from a local processing plant, fat calibration models were developed with an error of 0.70 and 0.33 % fat, respectively. Fat calibration models were validated with local processor samples. The standard error of performance was 0.84 and 0.38% fat for the instrument manufacturer and local processor calibration, respectively. This study shows that NIT can be a useful tool in the poultry processing industry for fat analysis in quality monitoring and processed product formulation.
Useable analytical information is becoming more critical to the meat industry. There are increasing pressures on the industry to meet regulatory and labeling requirements, customer quality standards, and consumer demands. In order to manage these pressures, it is necessary to collect as much information as possible on raw materials and finished products, thus the need for dependable laboratory data. Meat, as a raw material, is extremely variable in proximate composition (fat, water, protein). Meat processors need compositional analysis on a batch-by batch basis for quality monitoring and processed product formulation. Unfortunately, the most reliable and traditional methods (AOAC International) are the most time consuming and generate toxic and hazardous waste. In this report we describe the prediction of fat content of poultry breast fillets, trimmings and finished product (chicken nuggets) with near-infrared transmission (NIT)spectroscopy. Prediction of accuracy was similar to the traditional AOAC method. The speed, accuracy, and convenience of the method compared with classical chemical methods suggest that NIT can be used in the poultry processing plant for quality monitoring and processed product formulation.