Near‐Infrared Spectroscopy Determination of Physical and Chemical Characteristics in Beef Cuts

Abstract

The qualities of beef cuts were compared with near-infrared (NIR) spectroscopy readings using reflectance, transmittance and a fiber optic probe. Multiple linear regression analyses were used to select the optimum wavelengths for estimating beef properties. High multiple correlation coefficients (R) were obtained for Warner-Bratzler shear value (R=0.798-0.826), protein (R=0.822-0.904), moisture (R = 0.895-0.941), fat (R = 0.890-0.965) and energy content (R=0.899-0.961) with each reflectance, transmittance and using the fiber optic probe. Total pigment content also highly correlated with optical densities using transmittance (R=0.946) and the fiber optic probe (R=0.893). NIR with a fiber optic probe is a useful tool for determining physical and chemical characteristics of beef.The objective of our work was to evaluate NIR spectroscopy using reflectance, transmittance and fiber optic modes as a means of determining physical and chemical characteristics of beef important to consumers. MATERIALS & METHODS MaterialsMuscles from eleven Japanese black steers were used in this study. The range of age at slaughter was 22.5-32.4 mo and the range of body weights was 505-681 kg. The following 6 muscles were dissected from the left side of carcasses 48 hr postmortem: semitendinosus, semimembranosus, psoas major, latissimus dorsi, the anterior portion of the longissimus dorsi, supraspinatus. The sample was cut from the center or thickest portion of each muscle and stored for 24 hr at 1°C for subsequent analyses.

Rapid determination of pork sensory quality using Raman spectroscopy

“…Near infrared spectroscopy has been explored by many groups as a potential tool for providing an objective evaluation of meat sensory attributes (Mitsumoto, Maeda et al 1991;Park, Chen et al 1998;Rodbotten, Mevik et al 2001;Venel, Mullen et al 2001;Liu, Lyon et al 2003). However, although these studies indicated that NIR spectroscopy is feasible and promising in the quality control of meat products, the results, especially on meat tenderness predictions, have been inconsistent, partially because NIR spectroscopy measures the overtones of fundamental molecular vibration modes which are often overlapped to yield broad bands that do not provide high resolution information about the biochemical landscape of the meat.…”

A Review of Optical Nondestructive Visual and Near-Infrared Methods for Food Quality and Safety

“…NIR models have predictions rating fair to good for the tenderness of postrigor longissimus muscle in many publications [120,148,156,162], and [157]. Common measurement ranges were 1100-2500 nm and 750-1100 nm.…”

“…Information about sample characteristics, process, and slaughter conditions can be found, for example, in Cozzolino et al [166], Cozzolino et al [146], Cozzolino et al [167], Mitsumoto et al [148] 1991, Swatland [145], and Cozzolino and Murray [150].…”

“…These bands are related to the Soret band and the oxymyoglobin absorption band [145,146]. The absorption bands (at 540 nm and at 580 nm) correlate with both myoglobin and oxymyoglobin [145,147,148], but myoglobin has also another absorption band at 555 nm [145][146][147][148][149][150] with the absorption band at 574 nm with oxyhaemoglobin absorption.…”

Visible/near-infrared hyperspectral imaging for beef tenderness prediction

“…They used textural features and achieved a prediction accuracy of 70.3%. Mitsumoto et al (1991) pioneered the use of spectroscopy for beef tenderness prediction and obtained an accuracy of 68% in predicting tenderness. Subsequently several additional studies reported moderate to promising results in predicting beef tenderness (Hildrum et al, 1994(Hildrum et al, , 1995Rødbotten et al, 2001;Park et al, 1998;Jeyamkondan and Kranzler, 2003;Liu et al, 2003).…”