Prediction of texture of raw poultry meat by visible and near–infrared reflectance spetroscopy

• المؤلفون الرئيسيون: Abdul Rahim, Herlina, Ghazali, Rashidah, Sahlan, Shafishuhaza, Shikh Maidin, Mashitah
• التنسيق: مقال
• اللغة: English
• منشور في: Penerbit Universiti Teknologi Malaysia 2013
• الوصول للمادة أونلاين: http://psasir.upm.edu.my/id/eprint/30412/1/Prediction%20of%20texture%20of%20raw%20poultry%20meat%20by%20visible%20and%20near.pdf; http://psasir.upm.edu.my/id/eprint/30412/; http://www.jurnalteknologi.utm.my/index.php/jurnalteknologi/issue/view/116
• المؤسسة: Universiti Putra Malaysia

Near-infrared (NIR) spectroscopy is a non-destructive, low cost and fast measurement technique that is required to improve the meat texture quality prediction. In this research, visible/NIR spectroscopy has been used for the prediction of raw chicken meat texture from different types of chickens by referring to the reference data obtained from destructive measurement using a Volodkevich Bite Jaws texture analyser. The Partial Least Squares analysis shows that the prediction accuracy is higher for the Az-Zain village organic chickens (85–95%) than for village chickens (42–68%) and broiler chickens (42–44%). The high prediction accuracy and low absorbance spectra of Az-Zain village organic chickens compared to broiler and village chickens could be correlated with the food composition of the chicken meal.