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Open AccessArticle

Utilization of Bioelectrical Impedance to Predict Intramuscular Fat and Physicochemical Traits of the Beef Longissimus Thoracis et Lumborum Muscle

1
Faculdade de Medicina Veterinária, ULisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal
2
Centro de Ciência Animal e Veterinária, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
3
INESC TEC-INESC Technology and Science and Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
4
CIMO, Instituto Politécnico de Bragança, 5300-253 Bragança, Portugal
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 836; https://doi.org/10.3390/foods9060836
Received: 3 June 2020 / Revised: 23 June 2020 / Accepted: 24 June 2020 / Published: 25 June 2020
(This article belongs to the Special Issue Processing and Preservation Technologies for Meat and Meat Products)
The bioelectrical impedance analysis (BIA) is a non-destructive technique that has been successfully used to assess the body and carcass composition of farm species. This study aimed to predict intramuscular fat (IMF) and physicochemical traits in the longissimus thoracis et lumborum muscle (LM) of beef, using BIA. These traits were evaluated in LM samples of 52 crossbred heifer carcasses. The BIA was performed in LM, using a 50 Hz frequency high precision impedance converter system. A correlation analysis of the studied variables was performed. Then a stepwise with a k-folds cross validation procedure was used to modelling the prediction of IMF and physicochemical traits from BIA parameters (24.5% ≤ CV ≤ 47.3%). Wide variation was found for IMF and BIA parameters. In general, correlations of BIA parameters with IMF and physicochemical traits were moderate to high and were similar for all BIA parameters (−0.50 ≤ r ≤ 0.50 only for total pigments, a* and pH48). It was possible to predict IMF and physicochemical traits from BIA. The best fit explained 79.3% of the variation in IMF, while for physicochemical traits the best fits were for sarcomere length and shear force (64.4% and 60.5%, respectively). The results confirmed the potential of BIA for objective measurement of meat quality. View Full-Text
Keywords: bioelectrical impedance analysis; meat quality; beef bioelectrical impedance analysis; meat quality; beef
MDPI and ACS Style

Afonso, J.; Guedes, C.; Santos, V.; Morais, R.; Silva, J.; Teixeira, A.; Silva, S. Utilization of Bioelectrical Impedance to Predict Intramuscular Fat and Physicochemical Traits of the Beef Longissimus Thoracis et Lumborum Muscle. Foods 2020, 9, 836.

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