Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: December 31, 2008
Publication Date: January 25, 2009
Citation: Zhuang, H., M., S., Trabelsi, S., Lawrence, K.C. 2009. Development of vibrational spectroscopic methods to rapidly and non-destructively assess quality of chicken breast meat. Meeting Abstract. Technical Abstract: Development of Vibrational Spectroscopic Methods to Rapidly and Non-Destructively Assess Quality of Chicken Breast Meat H. Zhuang1, M. Sohn2, S. Trabelsi1 and K. Lawrence1 1Quality and Safety Assessment Research Unit, ARS-USDA, 950 College Station Road, Athens, GA 30605 2University of Georgia, Department of Chemistry, Athens, GA 30605 Development of rapid and non-destructive methods to measure poultry meat quality for process control has been research interest for years. Vibrational spectroscopy has been demonstrated to be able to successfully assess quality of agriculture products rapidly and non-destructively. During development of vibrational spectroscopic methods, including both visible/near infrared (NIR) and dielectric property spectroscopy, to measure quality of chicken breast meat, we found that sampling methods could affect NIR spectra. When a comparison was made from the different side of broiler breast fillets for classification of deboning time, the skin-side showed lower absorption at 430 and 560 nm due to myoglobin and higher absorption at 1450 and 1920 nm due to water compared to medial side and the best PCA separation for deboning time was obtained by the use of the skin-side samples. By using the NIR spectra from the skin-side and multivariate analysis, the broiler breast fillets can be classified according to the cold storage time and methods. In testing dielectric property spectroscopic methods for measuring water-holding capacity of broiler breast meat, our results showed that there could be large variations from measurement to measurement of broiler breast meat and the measurement results varied with radio- and micro-wave frequencies and temperature.