用于自动检测受木质胸部缺陷影响的鸡胸肉肌肉的微波空腔天线

IF 5.3 2区 农林科学 Q1 ENGINEERING, CHEMICAL
Eleonora Iaccheri , Francesca Soglia , Massimiliano Petracci , Luigi Ragni
{"title":"用于自动检测受木质胸部缺陷影响的鸡胸肉肌肉的微波空腔天线","authors":"Eleonora Iaccheri ,&nbsp;Francesca Soglia ,&nbsp;Massimiliano Petracci ,&nbsp;Luigi Ragni","doi":"10.1016/j.jfoodeng.2024.112336","DOIUrl":null,"url":null,"abstract":"<div><div>Over the past years, artificial selection for meat-type (broiler) chickens has resulted in improved production efficiency, but also in an increased incidence of skeletal muscle abnormalities. In particular, wooden breast (WB) abnormality causes abrupt changes in meat quality and enormous economic losses. Thus, the poultry processing industry requires a reliable method to detect the abnormality in production lines in a non-destructive and contactless way. The present research aimed to evaluate the effect of WB on dielectric properties to develop a potential online technique to distinguish unaffected from affected breasts. Sixty-five <em>pectoralis major</em> muscles were picked 3 h post-mortem from the same flock (42-day-old broilers, 2.8 kg average live weight) and classified by visual inspection according to their phenotype as normal (N, not showing not any signs of the WB condition; n = 33) or WB (exhibiting extensive hardened areas and stiffness perceived by manual palpation throughout the entire fillet; n = 32). WB muscles exhibited remarkably higher values of dielectric constant and loss factor in a wide range of the explored frequencies (200 MHz–14 GHz), suggesting higher water mobility and a higher solvate capacity; this makes the electromagnetic technique for classification promising. Based on the above evidence, a rapid microwave electric technique in the range 1.5 GHz–3 GHz was developed for the online detection of WB. Indeed, combining the use of a cavity antenna (vector network analyzer instrumental chain with partial least square – discriminant analysis), this technique correctly classified 100% of the validation test set.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"387 ","pages":"Article 112336"},"PeriodicalIF":5.3000,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Microwave cavity antenna for automatic detection of chicken breast muscles affected by wooden breast defect\",\"authors\":\"Eleonora Iaccheri ,&nbsp;Francesca Soglia ,&nbsp;Massimiliano Petracci ,&nbsp;Luigi Ragni\",\"doi\":\"10.1016/j.jfoodeng.2024.112336\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Over the past years, artificial selection for meat-type (broiler) chickens has resulted in improved production efficiency, but also in an increased incidence of skeletal muscle abnormalities. In particular, wooden breast (WB) abnormality causes abrupt changes in meat quality and enormous economic losses. Thus, the poultry processing industry requires a reliable method to detect the abnormality in production lines in a non-destructive and contactless way. The present research aimed to evaluate the effect of WB on dielectric properties to develop a potential online technique to distinguish unaffected from affected breasts. Sixty-five <em>pectoralis major</em> muscles were picked 3 h post-mortem from the same flock (42-day-old broilers, 2.8 kg average live weight) and classified by visual inspection according to their phenotype as normal (N, not showing not any signs of the WB condition; n = 33) or WB (exhibiting extensive hardened areas and stiffness perceived by manual palpation throughout the entire fillet; n = 32). WB muscles exhibited remarkably higher values of dielectric constant and loss factor in a wide range of the explored frequencies (200 MHz–14 GHz), suggesting higher water mobility and a higher solvate capacity; this makes the electromagnetic technique for classification promising. Based on the above evidence, a rapid microwave electric technique in the range 1.5 GHz–3 GHz was developed for the online detection of WB. Indeed, combining the use of a cavity antenna (vector network analyzer instrumental chain with partial least square – discriminant analysis), this technique correctly classified 100% of the validation test set.</div></div>\",\"PeriodicalId\":359,\"journal\":{\"name\":\"Journal of Food Engineering\",\"volume\":\"387 \",\"pages\":\"Article 112336\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-09-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0260877424004023\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424004023","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
引用次数: 0

摘要

多年来,肉用型(肉鸡)鸡的人工选育提高了生产效率,但也增加了骨骼肌异常的发生率。特别是木胸肌(WB)异常会导致肉质突变,造成巨大的经济损失。因此,家禽加工业需要一种可靠的方法,以非破坏性和非接触的方式检测生产线上的异常情况。本研究旨在评估 WB 对介电特性的影响,以开发一种潜在的在线技术来区分未受影响的乳房和受影响的乳房。从同一鸡群(42 日龄肉鸡,平均活重 2.8 千克)中挑选了 65 块胸大肌,在死后 3 小时进行目测,根据其表型将其分为正常(N,未显示任何 WB 症状的迹象;n = 33)或 WB(在整个鸡排上显示出广泛的硬化区域,用手触摸可感觉到僵硬;n = 32)。WB 肌肉的介电常数和损耗因数在所探究的频率(200 MHz-14 GHz)范围内都表现出明显较高的值,表明水的流动性较高,溶解能力较强;这使得电磁分类技术大有可为。基于上述证据,我们开发了一种 1.5 GHz-3 GHz 范围内的快速微波电技术,用于在线检测 WB。事实上,结合使用空腔天线(矢量网络分析仪仪器链与偏最小二乘法--判别分析),该技术对 100%的验证测试集进行了正确分类。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Microwave cavity antenna for automatic detection of chicken breast muscles affected by wooden breast defect
Over the past years, artificial selection for meat-type (broiler) chickens has resulted in improved production efficiency, but also in an increased incidence of skeletal muscle abnormalities. In particular, wooden breast (WB) abnormality causes abrupt changes in meat quality and enormous economic losses. Thus, the poultry processing industry requires a reliable method to detect the abnormality in production lines in a non-destructive and contactless way. The present research aimed to evaluate the effect of WB on dielectric properties to develop a potential online technique to distinguish unaffected from affected breasts. Sixty-five pectoralis major muscles were picked 3 h post-mortem from the same flock (42-day-old broilers, 2.8 kg average live weight) and classified by visual inspection according to their phenotype as normal (N, not showing not any signs of the WB condition; n = 33) or WB (exhibiting extensive hardened areas and stiffness perceived by manual palpation throughout the entire fillet; n = 32). WB muscles exhibited remarkably higher values of dielectric constant and loss factor in a wide range of the explored frequencies (200 MHz–14 GHz), suggesting higher water mobility and a higher solvate capacity; this makes the electromagnetic technique for classification promising. Based on the above evidence, a rapid microwave electric technique in the range 1.5 GHz–3 GHz was developed for the online detection of WB. Indeed, combining the use of a cavity antenna (vector network analyzer instrumental chain with partial least square – discriminant analysis), this technique correctly classified 100% of the validation test set.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Journal of Food Engineering
Journal of Food Engineering 工程技术-工程:化工
CiteScore
11.80
自引率
5.50%
发文量
275
审稿时长
24 days
期刊介绍: The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信