. 2018 Aug 6;6:e5376. doi: 10.7717/peerj.5376

Table 1. Results of PLS regression carried out on FTIR spectra (3,000–800 cm⁻¹) and meat spoilage parameters obtained by traditional techniques on chicken samples at 4 ± 2 °C.

Parameter	R²C	SEC	1-VR	RMSEP	Mean	SD	RPD
TPC	0.77	0.59	0.66	0.75	4.02	1.40	1.24
Entero	0.70	0.58	0.52	0.75	3.47	1.13	1.13
Color	0.65	15.17	0.33	21.02	92.10	28.02	0.97
pH	0.21	0.69	0.03	0.79	5.81	0.79	1.00
TVBN	0.74	2.34	0.56	3.19	14.46	5.43	1.27
Shear force	0.50	4.75	0.35	5.72	23.36	6.79	1.19

Table 1. Results of PLS regression carried out on FTIR spectra (3,000–800 cm−1) and meat spoilage parameters obtained by traditional techniques on chicken samples at 4 ± 2 °C.