Preliminary study of laser-induced fluorescence spectroscopy detect chicken meat tenderness

摘要

A new method of detecting tenderness of the chicken using laser-induced fluorescence (LIF) spectroscopy was discussed in this study. First of all, the fluorescence spectrum of chicken breast meat was obtained. Than, through the physical and chemical experiments of chicken breast meat to get the chicken tenderness data. The PLS algorithm was used to establish the prediction model between meat tenderness and Fluorescence spectrum. PLS regression model was able to predict tenderness of chicken. The relationship between predictive value and actual value of meat tenderness was quantitative predicted by the PLS model and a correlation coefficient of 0.8704 was found. It is concluded that the combination of LIF and PLS methods can be used to provide a technique of convenient, versatile, and rapid analysis for tenderness of chicken.