Location: Quality & Safety Assessment ResearchTitle: Use of laser induced breakdown spectroscopy for the analysis of poultry products) Author
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/20/2013
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: Laser Induced Breakdown Spectroscopy is evaluated as a potential method to characterize a wide range of poultry product quality and safety characteristics. In one part of this study, breast meat quality indices, including pH and water holding capacity, were treated as dependent variables for correlation against LIBS spectra. Chemometric analysis of the acquired data demonstrates that pH may be predicted from LIBS spectra with a correlation coefficient of > 0.95. In a second part of this work, eggshell depth profiles acquired using LIBS are demonstrated to provide information regarding chemical variations occurring at different eggshell depths. This information is further utilized to build a chemometric model for the prediction of eggshell breaking strength based upon chemical variability between different eggshell samples.