Prediction of chicken breast meat freshness based on hyperspectral imaging technique and high-throughput sequencing.

1 , the lightness (L*) of chicken increased significantly during d 2-4 ( P < 0.05), but showed no significant changes among d 6 and d 7 ( P > 0.05), the redness (a*) showed no significant changes during d 0-2 and d 3-5 ( P > 0.05), and the yellowness (b*) values showed an increasing trend.

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Hence, the reflectance spectra showed a decreasing trend as shown in Fig. 5 b.

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