Abstract
In recent years, the wooden breast condition has emerged as a major meat quality defect in the poultry industry worldwide. Broiler pectoralis major muscle with the wooden breast condition is characterized by hardness upon human palpation, which can lead to decrease in meat value or even reduced consumer acceptance. The current method of wooden breast detection involves a visual and/or tactile evaluation. In this paper, we present a sideview imaging system for online detection of chicken breast fillets affected by the wooden breast condition. The system can measure a physical deformation (bending) of an individual chicken-breast fillet through high-speed imaging at about 200 frames per second and custom image processing techniques. The developed image processing algorithm shows the over 95% classification performance in detecting wooden breast fillets.
Highlights
Zhuang, H.; Lawrence, K.C.In the poultry industry, intensive genetic selection of broiler chickens, as well as advancements in nutrition and management over the years, have led to tremendous gains in bird growth rate, size, and muscularity
The wooden breast condition (WBC) is a growth-related myopathy that occurs in the breast muscle of modern broilers that is of particular concern to the poultry industry due to its negative impact on breast meat quality and widespread occurrence [3,4,5]
The shape changes of typical normal, moderate WBC, and severe WBC fillets are clearly shown in segmented objects and the fillet segments in all images were successfully detected by the sideview image segmentation algorithm without error
Summary
H.; Lawrence, K.C.In the poultry industry, intensive genetic selection of broiler chickens, as well as advancements in nutrition and management over the years, have led to tremendous gains in bird growth rate, size, and muscularity. The wooden breast condition (WBC) is a growth-related myopathy that occurs in the breast muscle (pectoralis major) of modern broilers that is of particular concern to the poultry industry due to its negative impact on breast meat quality and widespread occurrence [3,4,5]. Breast fillets exhibiting this myopathy have an uncharacteristically hardened or rigid palpatory feel and shape irregularities [3]. Consumer complaints are forcing processors to redirect raw breast meat with varying degrees of the WBC into further processing and/or lower valued products, resulting in decreased yield and/or lost value
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