Meat is referred to as the collection of muscle, fat, connective and bone tissue that is obtained from meat carcasses. Meat is the richest source of protein for human nutrition and at the same time the most corrosive food. Chicken consumption is rising in the world due to its high importance in human diet and reasonable prices. Consumers are always concerned about the health and quality of meat. They consider its color, appearance and texture when buying chicken meat. Methods of meat quality control are generally maladaptive, time consuming, costly and inappropriate for online applications. Compared to conventional methods of measuring meat quality variables, non-destructive ultrasound and visible-near infrared spectroscopy methods are fast, do not require sample preparation and also can assess a large number of qualities of meat, simultaneously. For this purpose, two measurement systems of Vis/NIR spectroscopy with ability to record electromagnetic spectra in the region of 200 to 1100 nm, and the system for measuring the passing velocity and the rate of ultrasound attenuation at through-transmission mode using two transducers at frequencies of 75 kHz and 125 kHz. Stimulation voltage of 1800 v were used to estimate 10 qualitative factors of fresh and frozen chicken meat. Quality factors of chicken meat included hardness, cohesiveness, adhesiveness, springiness, gumminess, chewiness, pH and color components (L*, a*, and b*). Reference tests were carried out to measure the quality indices of 132 chicken meat samples for quantitative analysis and identification and stroked="f" filled="f" path="m@4@5l@4@11@9@11@9@5xe" o:preferrelative="t" o:spt="75" coordsize="21600,21600" ) was 0.77, root mean Squared Error (RMSEP) was 1.40 and the predicted deviation ratio (RPD) was 2.25. The Vis/NIR system did not have a good performance to predict adhesiveness, cohesiveness, gumminess and chewiness of chicken meat. The Support Vector Machine (SVM) was used to Key words: Chicken Meat, Vis/NIR Spectroscopy, Ultrasound, ltr"
