Testing was conducted with collaboration with the U.S. National Poultry Research Center (Athens, GA) from 08/24-11/24. Chicken breasts were processed and graded by two expert graders for woody breast and other meat myopathies. For woody breast (WB), the scoring consisted of a subjective score indicating no (score of 1), moderate (score of 2), or severe (score of 3) WB, with intermediate scores (i.e. 1.5 or 2.5) indicating a specimen on the margins of the integer values.
Following the grading, the chicken breasts were chilled and measured using the Compass Technology Group epsilon measurement probe (eMP) sensor. Each chicken breast was measured at a minimum of 3 locations, with the thickness of each location measured and input into the eMP software to aid in inversion.

Data was classified by using an ordinary least squares regression on the permittivity data from the eMP sensor and the WB data scored from the graders. Classification accuracy is shown in the attached bar graphs.