The use of visible and near infrared reflectance spectroscopy to predict beef M. longissimus thoracis et lumborum quality attributes

Visible and near infrared reflectance spectroscopy was used to predict pH at 24 h (pH24) post-mortem, sarcomere length (SL), cooking loss (CL), Warner–Bratzler Shear Force (WBSF) and colour parameters (L*, a*, b*) in beef cattle samples. Samples from M. longissimus thoracis et lumborum from 30 bulls...

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Bibliographic Details
Main Author: Andrés, S. (author)
Other Authors: Silva, A. (author), Soares-Pereira, A.L. (author), Martins, C. (author), Bruno-Soares, A.M. (author), Murray, I. (author)
Format: article
Language:eng
Published: 2013
Subjects:
beef
meat
near infrared reflectance spectroscopy
quality attributes
Online Access:http://hdl.handle.net/10400.5/6007
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/6007
Description
Summary:Visible and near infrared reflectance spectroscopy was used to predict pH at 24 h (pH24) post-mortem, sarcomere length (SL), cooking loss (CL), Warner–Bratzler Shear Force (WBSF) and colour parameters (L*, a*, b*) in beef cattle samples. Samples from M. longissimus thoracis et lumborum from 30 bulls were aged at 4 C for 1, 3, 7 and 14 days and analysed for pH, SL, CL, WBSF and colour. NIRS calibrations for pH24, luminosity at 0 (L*t0) and 60 min (L*t60) showed good predictability (R2 = 0.97, 0.85 and 0.82; SECV = 0.10, 1.16, 1.36, respectively), whereas those related to the rest of the parameters were poorer

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