This study was conducted to evaluate the feasibility of using near-infrared spectroscopy (NIRS) to predict beef consumers’ perceptions. Photographs of 200 raw steaks were taken, and NIRS data were collected (transmittance and reflectance). The steak photographs were used to conduct a face-to-face survey of 400 beef consumers. Consumers rated beef color, visible fat, and overall appearance, using a 5-point Likert scale (where 1 indicated “Dislike very much” and 5 indicated “Like very much”), which later was simplified in a 3-point Likert scale. Factor analysis and structural equation modeling (SEM) were used to generate a beef consumer index. A partial least square discriminant analysis (PLS-DA) was used to predict beef consumers’ perceptions using NIRS data. SEM was used to validate the index, with root mean square errors of approximation ≤0.1 and comparative fit and Tucker–Lewis index values <0.9. PLS-DA results for the 5-point Likert scale showed low prediction (accuracy < 42%). A simplified 3-point Likert scale improved discrimination (accuracy between 52% and 55%). The PLS-DA model for purchasing decisions showed acceptable prediction results, particularly for transmittance NIRS (accuracy of 76%). Anticipating beef consumers’ willingness to purchase could allow the beef industry to improve products so that they meet consumers’ preferences.
The aim of this work was evaluate the bromatological quality, the degradability of dry matter and the mitigation potential of the forage from the different silvopastoral arrangements in three shade levels (0, 30 y 60%). This study was carried out between October 2012 and September 2013, in the La Candelaria farm from the Antioquia University, Colombia. The arrangements contained within Brachiaria grasses (Brachiaria brizantha cv toledo, Brachiaria decumbens and Brachiaria hibrido cv mulato II) alone or associated with Tithonia diversifolia and Cratilya argentea in silvopastoral arrangements. Evaluation was made in forage of forty days, the chemical composition, content of polyunsaturated fatty acids, degradation of dry matter and in vitro methane production were determined. The arrangement used (grass alone or associated with shrubs affected signi cantly the concentration of protein and linoleic acid (p<0.05). Not effect was observed in the arrangement, level of shade and interaction arrangement x shade in the degradability of dry mater after 48 h (p>0.05). However, pre-planned comparisons indicated that the association of Brachiaria brizantha cv toledo with shrubs improved the degradability of dry matter (MS) at 48 h, and was observed that the interaction shade x arrangement affected the dynamic degradation of MS. The factors evaluated (arrangement and shade) did not affect the in vitro methane emission.
This study aimed to predict fat and fatty acids (FA) contents in beef using near-infrared spectroscopy and prediction models based on partial least squares (PLS) and support vector machine regression in radial R-SVR kernel. Fat and FA were assessed in 200 longissimus thoracis samples, and spectra were collected in reflectance mode from ground meat. The analyses were performed for PLS, and R-SVR with and without wavelength selection based on genetic algorithms (GA). The GA application improved the error prediction by 15% and 68% for PLS and R-SVR, respectively. Models based on GA plus R-SMV showed a prediction ability for fat and FA with an average coefficient of determination of 0.92 and ratio performance deviation (RPD) of 4.8.
This study evaluated the relationship among palatability attributes, volatile compounds, and fatty acid (FA) profiles in meat from barley, corn, and blended (50:50, barley and corn) grain-fed steers. Multiple correspondence analysis with three dimensions (Dim) explained 62.2% of the total variability among samples. The Dim 1 and 2 (53.3%) separated pure from blended grain-fed beef samples. Blended grain beef was linked to a number of volatiles including (E,E)-2,4-decadienal, hexanal, 1-octen-3-ol, and 2,3-octanedione. In addition, blended grain-fed beef was linked to fat-like and rancid flavors, stale-cardboard, metallic, cruciferous, and fat-like aroma descriptors, and negative categories for flavor intensity (FI), off-flavor, and tenderness. A possible combination of linoleic and linolenic acids in the blended diet, lower rumen pH, and incomplete biohydrogenation of blended grain-fed polyunsaturates could have increased (p ≤ 0.05) long-chain n-6 fatty acids (LCFA) in blended grain-fed beef, leading to more accumulation of FA oxidation products in the blended than in barley and corn grain-fed meat samples. The Dim 3 (8.9%) allowed corn separation from barley grain beef. Barley grain-fed beef was mainly linked to alkanes and beef positive FI, whereas corn grain-fed beef was associated with pyrazines, in addition to aldehydes related to n-6 LCFA oxidation.
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