Prediction of Physical, Color, and Sensory Characteristics of Broiler Breasts by VisibleNea.pdf

Prediction of Physical, Color, and Sensory Characteristics of Broiler Breasts by Visible/Near Infrared Reflectance Spectroscopy1 Y. Liu,* B. G. Lyon,*,2 W. R. Windham,† C. E. Lyon,† and E. M. Savage* *Quality Assessment Research Unit; and †Poultry Processing and Meat Quality Research Unit, USDA, ARS, Richard B. Russell Agricultural Research Center, Athens, Georgia 30604-5677 ABSTRACT The feasibility of predicting pH, color, red models were not significantly improved for cooked shear force, and sensory characteristics of chicken breasts muscles compared with predictions based on raw muscle deboned at 2, 4, 6, and 24 h postmortem by visible/near characteristics. On the basis of predicted shear values infrared reflectance spectroscopy (NIRS) in the 400 to from the partial least squares (PLS) model, breast samples 1850 nm region was determined. Prediction of physical were classified into “tender” and “tough” classes with a attributes of Commission Internationale de l’Eclairage correct classification of 74.0% if the boundary was set at (CIE) color values (L*, a*, and b*), pH, and shear force 7.5 kg. The model developed from measured shears using had better accuracies than those of individual sensory soft independent modeling of class analogy/principal attributes. Calibration and validation statistics for shear components analysis (SIMCA/PCA) showed nearly the force and sensory traits indicated that visible/near infra- same classification success. (Key words: chicken meat, color, sensory, tenderness, visible/NIR spectroscopy) 2004 Poultry Science 83:1467–1474