Feasibility study on prediction of springiness of goose meat using laser-induced fluorescence spectroscopy

The present work aimed to evaluate the ability of laser-induced fluorescence spectroscopy (LIFS) in predicting the springiness of goose meat. Correlation coefficient of calibration (r) and validation (r), standard error of calibration (RMSEC) and error of prediction (RMSEP) were used to evaluate the quality of the model. The calibration models between original value and LIF spectra were developed using partial least squares (PLS) regression The correlation coefficient (r) of the calibration and prediction sets were 0.8982 and 0.8296, respectively; RMSEC and RMSEP were 0.0238 and 0.0236, respectively. It is confirmed that LIF is feasible to predict the springiness goose meat.