Prediction of tenderness and other quality attributes of beef by near infrared reflectance spectroscopy between 750 and 1100 nm; further studies

A study into prediction of selected organoleptic properties (tenderness, juiciness, flavour, texture, chewiness and acceptability) of beef at 14 days post mortem using NIR spectroscopy (750-1100 nm) was performed. M. longissimus dorsi and semimembranosus were studied from a total of 75 animals. NIR was unable to predict satisfactorily the selected organoleptic properties of semimembranosus. For M. longissimus dorsi, best results were obtained for the prediction of tenderness (Warner-Bratzler shear force; R = 0.51). Predictive performance was improved if the sample set was segregated according to animal grade, sex, ultimate pH or day of bone out post mortem (R = 0.54-0.72).