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

• Autor(a) principal: Andrés, S.
• Data de Publicação: 2008
• Outros Autores: Silva, António, Pereira, Arminda L. Soares, Martins, Conceição, Murrey, I.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10348/2937
• topic: Near Infrared Reflectance Spectroscopy; beef; meat; quality attributes

Visible and near infrared reflectance spectroscopy was used to predict pH at 24 hours(pH 24 ) 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 4º C for 1, 3, 7 and 14 days and analysed for pH, SL, CL, WBSF and colour. NIRS calibrations for pH 24,luminosity at 0 (L*t 0 ) and 60 minutes (L*t 60 ) showed good predictability (R 2 = 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 but the values for WBSF (R 2 =0.65) could be considered useful. These results indicate that calibration, being a dynamic process, will lead to the improvement of the models, by increasing and diversifying the population, to develop the technical precision of NIRS for meat quality evaluation