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


Citation

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

Abstract / Synopsis

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.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Science
Publisher: Penerbit Universiti Teknologi Malaysia
Keywords: Chicken meat; Tenderness; NIRS; Volodkevich Bite Jaws; Partial least squares
Depositing User: Umikalthom Abdullah
Date Deposited: 14 Nov 2014 05:09
Last Modified: 18 Sep 2015 02:15
URI: http://psasir.upm.edu.my/id/eprint/30412
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