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Predicting the Quality of Meat: Myth or Reality?
Open AccessArticle

Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible—Near-Infrared Spectroscopy and Chemometrics

1
Teagasc Food Research Centre Ashtown, Dublin D15 KN3K, Ireland
2
UCD School of Veterinary Medicine, University College Dublin, Belfield, Dublin D04 W6F6, Ireland
3
Irish Cattle Breeders Federation, Highfield House, Shinagh, Bandon, Co. Cork P72 X050, Ireland
*
Author to whom correspondence should be addressed.
Foods 2019, 8(11), 525; https://doi.org/10.3390/foods8110525
Received: 6 September 2019 / Revised: 15 October 2019 / Accepted: 16 October 2019 / Published: 23 October 2019
The potential of visible–near-infrared (Vis–NIR) spectroscopy to predict physico-chemical quality traits in 368 samples of bovine musculus longissimus thoracis et lumborum (LTL) was evaluated. A fibre-optic probe was applied on the exposed surface of the bovine carcass for the collection of spectra, including the neck and rump (1 h and 2 h post-mortem and after quartering, i.e., 24 h and 25 h post-mortem) and the boned-out LTL muscle (48 h and 49 h post-mortem). In parallel, reference analysis for physico-chemical parameters of beef quality including ultimate pH, colour (L, a*, b*), cook loss and drip loss was conducted using standard laboratory methods. Partial least-squares (PLS) regression models were used to correlate the spectral information with reference quality parameters of beef muscle. Different mathematical pre-treatments and their combinations were applied to improve the model accuracy, which was evaluated on the basis of the coefficient of determination of calibration (R2C) and cross-validation (R2CV) and root-mean-square error of calibration (RMSEC) and cross-validation (RMSECV). Reliable cross-validation models were achieved for ultimate pH (R2CV: 0.91 (quartering, 24 h) and R2CV: 0.96 (LTL muscle, 48 h)) and drip loss (R2CV: 0.82 (quartering, 24 h) and R2CV: 0.99 (LTL muscle, 48 h)) with lower RMSECV values. The results show the potential of Vis–NIR spectroscopy for online prediction of certain quality parameters of beef over different time periods. View Full-Text
Keywords: meat; quality; near-infrared spectroscopy; on-line; monitoring meat; quality; near-infrared spectroscopy; on-line; monitoring
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Sahar, A.; Allen, P.; Sweeney, T.; Cafferky, J.; Downey, G.; Cromie, A.; Hamill , R.M. Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible—Near-Infrared Spectroscopy and Chemometrics. Foods 2019, 8, 525.

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