Fresh chicken breasts (Pectoralis
superficialis) were excised from chicken carcasses using a
scalpel, and were then cut into slices of 1 cm in thickness. As a
result, a total of 120 fresh chicken meat samples were obtained, and
were then used for image acquisition. Before the analysis of the
samples, the tested chicken meat samples were divided into two
subsets: calibration set and prediction set. In order to avoid bias in
the selection of prediction set, the fourth of every four sample was
selected into prediction set, resulting in 30 samples in prediction
set, and the remaining 90 samples were selected into calibration
set. The calibration set was used to establish a calibration model
while the prediction set was used to verify the robustness of the
established model.