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

Abdul Rahim, Herlina and Ghazali, Rashidah and Sahlan, Shafishuhaza and Shikh Maidin, Mashitah (2013) Prediction of texture of raw poultry meat by visible and near–infrared reflectance spetroscopy. Jurnal Teknologi, 64 (5). pp. 59-62. ISSN 0127–9696; ESSN: 2180–3722

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Abstract

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.

Item Type:Article
Keyword:Chicken meat; Tenderness; NIRS; Volodkevich Bite Jaws; Partial least squares
Faculty or Institute:Faculty of Science
Publisher: Penerbit Universiti Teknologi Malaysia
ID Code:30412
Deposited By: Umikalthom Abdullah
Deposited On:14 Nov 2014 13:09
Last Modified:18 Sep 2015 10:15

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