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Chicken ‘Woody Breast’ Detection Improved with Advanced Machine Learning Model

The AHA! Team — Wed, 30 Apr 2025 05:13:35 +0000

University of Arkansas System Division of Agriculture via EurekAlert! – Accuracy improved to 95 percent with hyperspectral imaging It’s called “woody breast” and for consumers it can mean a chewier chicken sandwich, but for the industry it can mean up to $200 million annual yield loss. Work done by the Arkansas Agricultural Experiment Station is not only making woody breast easier to detect in chicken meat but is accurate up to 95 percent of the time. Hyperspectral camera and machine learning The development could help improve quality assurance and customer confidence in one of the state’s most economically important agricultural products. What allows researchers to see inside the meat is a combination of a hyperspectral camera, which examines the meat through various energy wavelengths, and machine learning to interpret what the camera sees. “We’ve been able to improve accuracy of detection of woody breast by utilizing machine learning to analyze complex data from images with a hyperspectral camera,” said Dongyi Wang, an assistant professor in the biological and agricultural engineering department for the experiment station, the research arm of the University of Arkansas System Division of Agriculture. “The next step will be trying to integrate the system online and make this beneficial for stakeholders,” Wang said, noting this specific application of image analysis had not been done before. Loss in premium meat “Woody breast” meat is harder and chewier than normal chicken breast, but it is still safe to eat, according to Casey Owens, professor of poultry processing and products for the experiment station and a co-author of the study. When detected by processers, either by humans or computer-assisted imaging technology, she said the meat is diverted from whole-breast packaging for further processing into products including chicken nuggets and patties. The loss in premium as a whole-muscle product accounts for yield loss as high as $200 million in Arkansas and over $1 billion in direct and indirect costs annually across the United States poultry industry, Owens added. Up to 20 percent of chicken breast meat can have the defect, which is more common in larger birds of 8 to 9 pounds versus 6- to 7-pound birds. Hyperspectral imaging Hyperspectral imaging is a rapid, non-invasive way to capture detailed data about objects and their composition. This data can be used to classify food products according to food quality, consumer preferences and other product requirements. But hyperspectral images come with tons of data. That’s where machine learning comes in. Chaitanya Pallerla, a food science graduate student who has been working on the project for the past two years with Wang as his adviser, said the new machine learning model is called NAS-WD. When correlated with known data about the “woodiness” of chicken breasts, the model allows for deeper and wider analysis of hyperspectral images to identify the defect. Develop a new model “In hyperspectral imaging, there are common machine learning models being used, but we were able to develop a new model that could be well-suited for correlating more than two variables,” Pallerla said. “We kind of took two different models, made a few changes, and put them together to detect patterns better and correlate the hyperspectral data with hardness of the chicken meat.” The results of their research were published in the journal Artificial Intelligence in Agriculture under the title “Neural network architecture search enabled wide-deep learning (NAS-WD) for spatially heterogenous property awared chicken woody breast classification and hardness regression.” The results showed that NAS-WD can classify three woody breast defect levels with an overall accuracy of 95 percent, outperforming the traditional models like the Support Vector Machine and Multi-Layer Perception, which offered 80 percent and about 73 percent accuracy, respectively. Push broom Wang said the study offers an example of how to use new algorithms to mine data and dig into key information. The form of hyperspectral imaging used in the research is called “push broom,” which takes an image of several objects once every 40 seconds, compared to a more common industry method of a “snapshot,” which takes an image of individual objects as fast as every 30 milliseconds. The “snapshots” have a lower resolution than the “push broom” method, but software upgrades may one day provide higher resolution for “snapshot” images, Pallerla said. Wang said his team is working on deploying this technology in the real-time system. The study was supported in part by the Agriculture and Food Research Initiative, project award nos. 2023-70442-39232 and 2024-67022-42882, from the U.S. Department of Agriculture’s National Institute for Food and Agriculture. Journal Artificial Intelligence in Agriculture DOI 10.1016/j.aiia.2024.11.003 To read the original article click here.

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Big Chickens Create Big Problems: Antibiotics Are Only One of Them

AHA Publisher — Wed, 03 Aug 2022 07:00:26 +0000

Patrick Tims via NaturalHealth365 – Chicken is the average person’s meat of choice, yet most people don’t think about how this commercially produced food makes its way to the dinner table. This tasty meat is beginning to pose some serious health concerns for reasons that will surprise some readers. In particular, medical professionals, nutritionists, and health experts are questioning whether the antibiotics provided to chickens might be harmful to human health. The question is whether the antibiotics and sustenance used to make chickens large and supposedly “healthy” are a net negative. The little-known truth is that antibiotics are only one of many potential health-related issues tied to industrial chicken processing operations. So let’s take a look at the truth about the meat industry. Antibiotics Pumped into Chickens Have Detrimental Effects Though the average person might not care that the massive chickens living at animal farms are loaded up with antibiotics, those who study human health and biology for a living are beginning to question whether the use of such antibiotics is prudent. Antibiotics are given to chickens at industrial facilities to ward off infection amidst overcrowded living conditions. Antibiotics also help fatten birds without spending on additional feed that would take a chunk out of the enterprise’s bottom line. As a result, chickens have ballooned from their average weight of a couple of pounds back in the 1920s to over half a dozen pounds. It merely takes two months for a chicken to reach six pounds, yet it took nearly twice as long for the chickens of “yesteryear” to hit 2.5 pounds on the scale. Though the industry’s leaders don’t like to admit it, the truth is an investigation conducted by Reuters in 2014 found the United States Food and Drug Administration (FDA) passed guidance that restricted antibiotics, yet companies ramped up the use of antibiotics all the more. Even one of Kentucky Fried Chicken’s suppliers, Koch Foods, was nabbed red-handed using antibiotics. Bigger Isn’t Always Better There is a good argument to be made that increasing the size of chickens is a positive as it generates more sustenance. Though today’s chickens are larger than those of a couple of decades ago, they need about 7% less food per pound for optimal growth. In addition, larger chickens tend to have more health problems, including leg issues, as they carry additional weight. However, farmers have started to breed chickens for optimal leg strength. The question is whether the industry’s leaders are succeeding in establishing the delicate balance between chickens living with a modicum of dignity and optimizing their value. The modern chicken farming industry is economically efficient, providing customers affordable meat without a lengthy wait. As a result, chicken has become the country’s most popular type of meat and also one of the country’s most economically efficient meals. Antibiotics Will Be Used for the Foreseeable Future If factory farmers were to eliminate antibiotics altogether, an additional 175,000 tons of feed would be required to support the country’s turkey population. Furthermore, if antibiotics were not included in animal feed, that sustenance would prove significantly less efficient, and animals wouldn’t make proper use of the available nutrients. As a result, it is safe to say antibiotics will likely continue playing a role in factory farming. If you’re looking for a healthier alternative, find a local (organic) farmer to supply your food needs. These local farmers tend to avoid the use of toxic drugs, provide a healthier environment for their animals and do not feed their animals genetically manipulated food. Sources for this article include: ChildrensHealthDefense.org To read the original article click here.

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Grilled Chipotle Garlic Chicken Drumsticks

AHA Publisher — Tue, 01 Jun 2021 07:00:33 +0000

Dr. Don Colbert – [These] spicy chicken drumstick recipe is sure to be a hit this [week]! Spiced with chipotle peppers, these drumsticks pack a punch in both flavor and nutrition. Chipotle pepper powder has a number of health benefits. They are anti-inflammatory, filled with antioxidants, and thermogenic, which means they can aid in weight loss, support cardiovascular health, boost immunity, and stimulate digestion. Additionally, our Keto Grilled Chipotle Garlic Chicken Drumsticks recipe provides a considerable amount of healthy fat and protein. When paired with a salad full of vegetables and healthy oil, you can create a perfect keto macronutrient profile. With a recipe this delicious and nutritious, you have no reason to not stay in the Keto Zone this Memorial Day weekend! Grilled Chipotle Garlic Chicken Drumsticks INGREDIENTS 3 pounds organic chicken drumsticks 1/4 cup fresh lime juice 1/4 cup avocado oil 2 cloves organic garlic, minced 1 tablespoon lime zest 1 tablespoon organic cumin powder 1 tablespoon organic chipotle powder 1 teaspoon sea salt 1/2 teaspoon organic black pepper INSTRUCTIONS To make the marinade: combine avocado oil and lime juice in a large baking dish. Whisk until well-combined. Add in the garlic, cumin, chipotle powder, sea salt, and black pepper. Continue to whisk until seasoning is well incorporated. Add chicken into the dish and toss to coat in marinade. Place in the fridge to marinate for 2-6 hours, turning the chicken every hour or two. Preheat grill to medium heat. Arrange chicken on grill and cook for about 10 minutes Flip chicken and cook for another 5 minutes or until skin is crispy and golden. Remove chicken from grill. Serve and enjoy! Nutrition Facts Yield: 6 servings Serving Size: 2 drumsticks Per Serving: Calories: 255 kilocalories Fat: 15 grams Protein: 26 grams Total Carbohydrates: 4 grams Fiber: 1 gram Net Carbs: 3 grams To read the original article click here. For more articles from Dr. Colbert click here.

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Healthy Slow Cooker Fajitas

AHA Publisher — Sun, 21 Jun 2020 07:00:37 +0000

Dr. Don Colbert – Whether you need a recipe for weekend entertaining or a busy evening, these slow cooker fajitas are easy and delicious. What’s more, they are loaded with real food ingredients and chilis to support your health from your cells on up. Try them this weekend! Here’s how to make them and why you might want to add more chili peppers to your weekend. Healthy Slow Cooker Fajitas Ingredients: 2 pounds boneless skinless chicken breast halves or thighs (organic and cage-free if possible), cut into strips (or if shredded chicken is desired, put in slow cooker whole rather than cut) 1 (14.5 ounces) can diced tomatoes with green chilies 1 each red, orange, and yellow bell pepper sliced (or any colors you want, really) 1 large red onion, halved and sliced 4 cloves garlic minced 2.5 teaspoon chili powder (preferably chipotle) 2 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon sea salt 3/4 teaspoon pepper 2-3 tablespoon lime juice 1 tablespoon honey or Stevia to taste Optional: 8 corn tortillas or low-carb Keto Tortillas. Alternatively, eat as a fajita bowl with Keto Zone Guacamole. Desired toppings such as salsa, natural sour cream, guacamole, or cilantro. Instructions – Slow Cooker: Layer 50% of the canned tomatoes, peppers, onions, and garlic (in that order) in the slow cooker. Top with chicken. Meanwhile, mix chili powder through pepper. Sprinkle half of this seasoning on the chicken. Repeat the layering process with all vegetables and spice mix. Cover and cook on high for 4 hours or low 6-8 hours (depending on how much time you have to ride). If shredding chicken, remove chicken from pot and shred. Also, ladle out as much liquid as possible and discard or save for another use. Combine lime juice and honey. Add to the slow cooker along with chicken (if removed). Mix ingredients, adding salt and pepper if desired. Serve warm in warmed tortillas with desired toppings. Enjoy! (of note, one way to warm tortillas is to place a small glass plate on top of toppings in the slow cooker with tortillas on it for 5 minutes or so – they will become moist & warm! Instructions – Electric Pressure Cooker (Instant Pot): Place chicken on the bottom of the pot. Mix garlic cloves through black pepper with 1/4 cup chicken broth (or water) and tomatoes w/green chili. Add 50% of this to the pot. Place peppers and onions on top of chicken. Pour in the remaining 50% of seasonings. Cover and cook on high pressure for 10 minutes (14 if thighs are frozen) IF chicken cut to strips, and 15-20 if chicken thighs are whole (20 for frozen). Allow to de-pressurize. Pull out chicken and shred, if needed. Also, pour out as much liquid as possible and discard or save for another use. Combine lime juice and honey. Add to pot along w/ any ingredients removed. Mix ingredients, adding salt and pepper if desired. Serve warm in warmed tortillas with desired toppings. Enjoy! (of note, one way to warm tortillas is to place a small glass plate on top of toppings in the pressure cooker with tortillas on it for 5 minutes or so – they will become moist & warm! Keto Zone: If in the Keto Zone, make sure to use Stevia in place of honey and Keto Tortillas. Nutrition Information (excluding tortillas): 252 calories, 14 grams fat, 7 grams net carbs (9 grams carbs, 2 grams fiber) 26 grams protein 7 Benefits of Chili Peppers in Our Slow Cooker Fajitas Not only are these fajita great for game-watching, they’re also packed with great nutrition for your body. Whether dried, powdered, roasted, or fresh, chilies have a lot of health benefits to offer. Specifically, capsaicin, the components of chilies that make them hot to taste, are nutrition powerhouses. Here’s what a little weekend chili can do for you: 1. Improve Weight Loss, Brown Adipose Tissue, and Metabolism Capsaicin can help you lose weight in 3 ways. First, they promote fullness which can cause a reduction in calorie intake, especially when added to a Keto Zone diet. Then, capsaicin actually induces increased energy (calorie) expenditure after they are consumed. This means that they directly boost metabolism (1). Third, it is one of a few foods likely to increase the conversion of white adipose tissue (low energy expenditure) to brown adipose tissue. Brown adipose tissue increases the cell’s calorie burn and energy expenditure, which is great for fat loss and lean mass (2). What’s more, they also positively affect blood sugars and insulin (see below) for more indirect metabolism help, promoting fat loss. 2. Anti-Inflammatories Galore Capsaicin is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes. The hotter the chili pepper, the more capsaicin it contains the more anti-inflammatory action. The hottest varieties include habañero and Scotch bonnet peppers. Jalapeños are next in their heat and capsaicin content, followed by the milder varieties, including Spanish pimentos, and Anaheim and Hungarian cherry peppers. Capsaicin is actually being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy. 3. Better Heart Health Red chili peppers, such as cayenne, have been shown to improve blood cholesterol and increase HDL, and reduce triglyceride levels and platelet aggregation (3). They also increase the body’s ability to dissolve fibrin, a substance integral to the formation of blood clots. Together, these actions are very heart-healthy. What’s more, cultures in which hot pepper is consumed liberally have a much lower rate of heart attack, stroke and pulmonary embolism. 4. Antioxidants to Fight Free Radicals and Oxidative Stress As an antioxidant, chili peppers may also protect the fats in the blood from damage by free radicals (4). When fats are oxidized by free radicals, atherosclerosis can form. In one randomized, crossover study involving 27 healthy subjects (14 women, 13 men), eating freshly chopped chili was found to increase the resistance of blood fats, such as cholesterol and triglycerides, to oxidation (free radical injury). In addition, after eating the chili-spiced diet, women had a longer lag time before any damage to cholesterol was seen compared to the lag time seen after eating the bland diet. In men, the chili-diet also lowered resting heart rate and increased the amount of blood reaching the heart (5). 5. Better Sinus Health and Fewer Infections Ever eaten food so spicy it makes your nose run? This is common. The peppery heat stimulates secretions that help clear mucus from your stuffed up nose or congested lungs. If you suffer sinus infections, you can reduce them by keeping sinuses clear with spicy foods! 6. Reduced Risk of Prostate Cancer Red chili peppers’ capsaicin, the compound responsible for their heat, stops the spread of prostate cancer cells through a variety of mechanisms. In fact, capsaicin triggers cell-death in both primary types of prostate cancer cell lines, those whose growth is stimulated by male hormones and those not affected by them. In addition, capsaicin lessens the expression of prostate-specific antigen (PSA), inhibits the ability of the most potent form of testosterone, dihydrotestosterone, to activate PSA, and directly inhibits PSA transcription, causing PSA levels to plummet (6). 7. Improved Stomach Health By Fighting Ulcer-Causing Bacteria Chili peppers have a false, bad reputation for contributing to stomach ulcers. Not only do they not cause ulcers, but they can help prevent them by killing bacteria (H. pylori). This can improve overall digestive health. 8. Reduced Risk of Diabetes In a study published in the July 2006 issue of the American Journal of Clinical Nutrition, Australian researchers show that the amount of insulin required to lower blood sugar after a meal is reduced if the meal contains chili pepper. When chili-containing meals are a regular part of the diet, insulin requirements drop even lower. In addition, in overweight subjects, chili-containing meals significantly lower the amount of insulin required to lower blood sugar levels after a meal AND result in a lower ratio of C-peptide/ insulin. This indicates that the rate at which the liver is clearing insulin has increased. Lastly, new in lab and pre-clinical studies are showing promise that capsaicin can reduce metabolic syndrome by improving cell function (7). WARNING: Nightshade Intolerances Of note, if you know you are intolerant of affected by nightshade vegetables, you may not tolerate many chilis in your diet, so test it out and take note of any issues. Some people report more food intolerance symptoms from leaky gut when nightshades are included. This article has been modified. To read the original article click here. For more articles from Dr. Colbert click here.

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