Location: Quality & Safety Assessment ResearchTitle: Classification of broiler breast filets according to deboning time using near infrared spectroscopy and multivariate analysis) Author
Submitted to: American Society of Agricultural and Biological Engineers
Publication Type: Abstract Only
Publication Acceptance Date: 1/5/2011
Publication Date: N/A
Citation: N/A Interpretive Summary:
Technical Abstract: Chicken breast filets were deboned and NIR spectra were collected after 2, 4, and 24 hours. The deboning was performed on pairs of filets to minimize differences due only to the meat and not the deboning time (i.e. right at 2 hours, left at 24; right at 2, left at 4; right at 4, left at 24 hrs). The spectra were collected from the skin side and the rib side. Multivariate analysis was performed on the spectra to correlate spectral data with deboning time. The spectral pattern of the meat varied according to the parts (skin vs. rib side). The best results for classification of deboning time were obtained from the skin side spectra. Two pairs of wavelengths were the most correlated with deboning time: 440 and 560 nm, which correlates to deoxymyoglobin and oxymyoglobin) and 1164 and 1380 nm, which correlates to fat.