Assessment of chicken breast shelf life based on bench-top and portable near-infrared spectroscopy tools coupled with chemometrics

Objectives:Near-infra red(NIR)spectroscopy is a rapid technique able to assess meat quality even if its capability to determine the shelf life of chicken fresh cuts is still debated,especially for portable devices.The aim of the study was to compare bench-top and portable NIR instruments in discriminating between four chicken breast refrigeration times(RT),coupled with multivariate classifier models.Materials and Methods:Ninety-six samples were analysed by both NIR tools at 2,6,10 and 14 days post mortem.NIR data were subsequently submitted to partial least squares discriminant analysis(PLS-DA)and canonical discriminant analysis(CDA).The latter was preceded by double feature selection based on Boruta and Stepwise procedures.Results:PLS-DA sorted moderate separation of RT theses,while shelf life assessment was more accurate on application of Stepwise-CDA.Bench-top tool had better performance than portable one,probably because it captured more informative spectral data as shown by the variable importance in projection(VIP)and restricted pool of Stepwise-CDA predictive scores(SPS).Conclusions:NIR tools coupled with a multivariate model provide deep insight into the physicochemical processes occurring during storage.Spectroscopy showed reliable effectiveness to recognise a 7-day shelf life threshold of breasts,suitable for routine at-line application for screening of meat quality.