Prediction of Texture of Raw Poultry Meat by Visible and Near–Infrared Reflectance Spetroscopy

Near-infrared (nir) spectroscopy is a non-destructive, low cost and fast measurement technique that is required to improve the meat texture quality prediction. in this research, visible/nir spectroscopy has been used for the prediction of raw chicken meat texture from different types of chickens by referring to the reference data obtained from destructive measurement using a volodkevich bite jaws texture analyser. the partial least squares analysis shows that the prediction accuracy is higher for the az-zain village organic chickens (85–95%) than for village chickens (42–68%) and broiler chickens (42–44%). the high prediction accuracy and low absorbance spectra of az-zain village organic chickens compared to broiler and village chickens could be correlated with the food composition of the chicken meal.