DISCRIMINATION OF RAW PORK, CHICKEN AND TURKEY MEAT BY SPECTROSCOPY IN THE VISIBLE, NEAR-AND MIDINFRARED RANGES

Spectra of raw pork, turkey and chicken meat (n = 74) were recorded in the visible, near-and mid-infrared ranges, Discriminant models were i nitially developed separately in the mid-IR and the visible-near-IR; a number of discrete regions of the latter spectra were investigated, T he best predictive model achieved using mid-IR spectra correctly class ified 86.5 % (32 of 37) of test samples; for visible-near-Ia data, the optimum classification of 91.9% (34 of 37 samples) was achieved using data in the 400-1100 nm wavelength range, Using combined visible, nea r-and mid-IR data, the most accurate classification rate obtained was 94.6 %.