Integrating hyperspectral imaging to reveal freeze-thaw induced quality and myofibrillar functional deterioration in chicken meat

Puntos clave

• Myofibrillar functional deterioration occurs after freeze-thaw cycles in chicken meat, impacting quality.
• Hyperspectral imaging detects changes in quality metrics effectively, emphasizing its utility in meat science.
• Analysis employed hyperspectral imaging to assess quality post freeze-thaw treatment, showcasing this method's precision.
• Findings indicate the necessity for better meat handling to minimize quality loss during storage.