Discrimination of beef dark cutters using visible and near infrared reflectance spectroscopy

PrietoN.,; López-CamposÓ.,; ZijlstraR., T.; UttaroB.,; AalhusJ., L.

doi:10.4141/cjas-2014-024

Cited by 26 publications

(18 citation statements)

References 29 publications

(2 reference statements)

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“…Factors such color, tenderness and the capacity of the muscle to retain water are directly related to the decrease in pH. Meats with pH > 5.8 24 h postmortem can be classified as DFD meat (dark, firm and dry) . In the present study, the addition of licury cake maintained the final pH at a mean of 5.8 and 5.9 for fresh meat and salted sun‐dried meat, respectively, which is considered appropriate for maintaining the quality of meat…”

Section: Resultsmentioning

confidence: 63%

“…Meats with pH > 5.8 24 h postmortem can be classified as DFD meat (dark, firm and dry). 26,27 In the present study, the addition of licury cake maintained the final pH at a mean of 5.8 and 5.9 for fresh meat and salted sun-dried meat, respectively, which is considered appropriate for maintaining the quality of meat. 28 The greater concetration of glycogen in the bulls may a result of the diets used the present study, with a normal pH drop at appropriate levels, regardless of the inclusion of licury cake.…”

Section: Physicochemical Composition Of the Fresh And Salted Sun-driementioning

confidence: 65%

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Effects of licury cake in young Nellore bull diets: salted sun‐dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics

et al. 2016

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Section: Resultsmentioning

confidence: 63%

Section: Physicochemical Composition Of the Fresh And Salted Sun-driementioning

confidence: 65%

Effects of licury cake in young Nellore bull diets: salted sun‐dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics

et al. 2016

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“…Additionally, Vis-NIR spectroscopy has shown the ability to classify beef and pork into quality grades. Prieto et al 92 successfully discriminated dark cutters from normal beef using homogenized meat scanned with benchtop equipment and intact meat scanned using portable Vis-NIR spectroscopy (88-95% of samples were correctly classified). Monroy et al 93 classified pork meat into four quality groups (RFN: reddish-pink, firm, and non-exudative; RSE: red, soft, and exudative; PFN: pale, firm, and non-exudative; and PSE: pale, soft, and exudative) using different validation approaches, where the highest percentages of samples correctly classified were in the range of 83-100.…”

Section: Speciesmentioning

confidence: 99%

A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products

et al. 2017

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Consumer demand for quality and healthfulness has led to a higher need for quality assurance in meat production. This requirement has increased interest in near-infrared (NIR) spectroscopy due to the ability for rapid, environmentally friendly, and noninvasive prediction of meat quality or authentication of added-value meat products. This review includes the principles of NIR spectroscopy, pre-processing methods, and multivariate analyses used for quantitative and qualitative purposes in the meat sector. Recent advances in portable NIR spectrometers that enable new online applications in the meat industry are shown and their performance evaluated. Discrepancies between published studies and potential sources of variability are discussed, and further research is encouraged to face the challenges of using NIRS technology in commercial applications, so that its full potential can be achieved.

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“…Similar measurements for beef colour (longissimus et lumborum) have been quoted with R 2 values ranging between 0.85 and 0.9 (Andres et al, 2008;Prieto et al, 2009). Related to beef colour, VIS-NIR instruments have also been used to classify dark cutting beef under non-oxygenated and bloomed conditions (Prieto et al, 2014). Partial least squares regression methods have created a model that correctly identified 80% to 95% of dark cutting beef samples presented depending on the instrument used and the degree of oxygenation.…”

Section: Recent Research On the Management Of Beef Eating Qualitymentioning

confidence: 68%

Review: Beef-eating quality: a European journey

Farmer

Farrell

2018

Animal

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This paper reviews recent research into predicting the eating qualities of beef. A range of instrumental and grading approaches have been discussed, highlighting implications for the European beef industry. Studies incorporating a number of instrumental and spectroscopic techniques illustrate the potential for online systems to non-destructively measure muscle pH, colour, fat and moisture content of beef with R 2 (coefficient of determination) values >0.90. Direct predictions of eating quality (tenderness, flavour, juiciness) and fatty acid content using these methods are also discussed though success is greatly variable. R 2 values for instrumental measures of tenderness have been quoted as high as 0.85 though R 2 values for sensory tenderness values can be as low as 0.01. Discriminant analysis models can improve prediction of variables such as pH and shear force, correctly classifying beef samples into categorical groups with >90% accuracy. Prediction of beef flavour continues to challenge researchers and the industry alike, with R 2 values rarely quoted above 0.50, regardless of instrumental or statistical analysis used. Beef grading systems such as EUROP and United States Department of Agriculture systems provide carcase classification and some indication of yield. Other systems attempt to classify the whole carcase according to expected eating quality. These are being supplemented by schemes such as Meat Standards Australia (MSA), based on consumer satisfaction for individual cuts. In Australia, MSA has grown steadily since its inception generating a 10% premium for the beef industry in 2015-16 of $187 million. There is evidence that European consumers would respond to an eating quality guarantee provided it is simple and independently controlled. A European beef quality assurance system might encompass environmental and nutritional measures as well as eating quality and would need to be profitable, simple, effective and sufficiently flexible to allow companies to develop their own brands.

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Discrimination of beef dark cutters using visible and near infrared reflectance spectroscopy

Cited by 26 publications

References 29 publications

Effects of licury cake in young Nellore bull diets: salted sun‐dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics

Effects of licury cake in young Nellore bull diets: salted sun‐dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics

A Review of the Principles and Applications of Near-Infrared Spectroscopy to Characterize Meat, Fat, and Meat Products

Review: Beef-eating quality: a European journey

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