Blood detection in the spinal column of whole cooked chicken using an optical fibre based sensor system

C. Sheridan, M. O'Farrell, W. B. Lyons, E. Lewis, C. Flanagan, N. Jackman

Research output: Contribution to journalArticlepeer-review

Abstract

An optical fibre based sensor has been developed to aid the quality assurance of food cooked in industrial ovens by monitoring the product in situ as it cooks. The sensor measures the product colour as it cooks by examining the reflected visible light from the surface as well as the core of the product. This paper examines the use of the sensor for the detection of blood in the spinal area of cooked whole chickens. The results presented here show that the sensor can be successfully used for this purpose.

Original languageEnglish
Pages (from-to)189-193
Number of pages5
JournalJournal of Physics: Conference Series
Volume15
Issue number1
DOIs
Publication statusPublished - 1 Jan 2005

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