Near-infrared spectroscopy for predicting chemical composition and classifying local chicken meat
Nadia Stoppani, Elena Albanell, Valeria Zambotto, Chiara Bianchi, Dominga Soglia, Achille Schiavone, Carmen L Manuelian · 2026
Read Near-infrared spectroscopy for predicting chemical composition and classifying local chicken meat by Nadia Stoppani, Elena Albanell, Valeria Zambotto, Chiara Bianchi, Dominga Soglia, Achille Schiavone, Carmen L Manuelian (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13197787.txt.
Description
Nadia Stoppani and co-authors test whether near-infrared light scans can read the makeup of meat from a local chicken breed. Wet lab chemistry is slow and destroys the sample, while a light scan is fast and clean. The team also asks if scans can sort meat by cut, sex, and diet.
Sixty chicks were raised alike, then split between low-fat and high-fat diets. Breast and thigh samples were checked by classic chemistry, then scanned whole, ground, and freeze-dried. Fat content in dried samples was predicted with high accuracy. Color, pH, and ash proved much harder to read. Sorting tests told breast from thigh every time and sex with high accuracy. Butchers and breeders could use such scans for swift quality checks without cutting the meat apart.
Catalog record
| CREATOR | Nadia Stoppani, Elena Albanell, Valeria Zambotto, Chiara Bianchi, Dominga Soglia, Achille Schiavone, Carmen L Manuelian |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 48 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |