Ultrasonic determination of chicken composition

An ultrasonic technique has been developed for measuring the composition of chicken meat. The relationship between the composition and ultrasonic velocity of chicken meat was determined using chicken analogues of different composition, prepared from dried chicken powder, corn oil, and distilled water. The ultrasonic velocity of chicken analogues was measured at temperatures from 5 to 35 degrees C using an ultrasonic spectrometer. The ultrasonic velocity increased with solids-nonfat (SNF) content at all temperatures but had a more complex dependence on fat content. Around 15 degrees C the ultrasonic velocity was independent of fat content; however, at lower temperatures it increased with fat content, and at higher temperatures it decreased. Semiempirical equations were developed to describe the relationship between ultrasonic velocity and chicken composition. To determine the usefulness of these equations, the ultrasonic velocities of various chicken meats were measured. The compositions of the chicken meats predicted on the basis of ultrasonic measurements were in good agreement with those determined by using standard methods (r(2) > 0.97). The ultrasonic technique could also be used to measure the solid fat content of chicken fat. This study shows that ultrasonic velocity measurements can be used to characterize chicken composition. This method has great potential for application in the food industry because it is simple, fast, nondestructive, and reliable.