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Vol. 169, Issue 4, April 2014, pp. 49-54




Prediction of Raw Poultry Meat Texture Using PLS Analysis


Faculty of Electrical Engineering, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia
Tel.: +607-5557178, fax: +607-5566272

E-mail: herlina@fke.utm.my


Received: 24 February 2014 /Accepted: 24 March 2014 /Published: 30 April 2014

Digital Sensors and Sensor Sysstems


Abstract: The visible/near-infrared (Vis/NIR) reflectance spectroscopy (680-1100 nm) has been applied to determine the meat texture prediction of raw chicken meat. The chicken breed; Az-Zain Organic Village chicken, Village chicken and Broiler chicken were used as the samples. Destructive measurement, Volodkevich bite jaws texture analyzer had been used to obtain the shear-force (kg) as the reference value. From Partial Least Squares (PLS) analysis, it is shown that the correlation accuracy for the Az-Zain organic village chicken is higher (R2>0.85) than the village chickens (R2>0.42) and broiler chickens (R2>0.42). The Az-Zain organic village chicken has high correlation for the relationship between the Vis/NIR spectroscopy and Volodkevich bite jaws shear force. This can be related with the different food composition where organic chicken fed with mixture of organic products while the broiler ad village chickens fed with commercial and pelleted diets. Thus, Vis/NIR spectroscopy can be used to predict the tenderness of the raw chicken meat samples without destroying the samples.


Keywords: Chicken meat, Tenderness, NIR spectroscopy, Partial least squares.


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