Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef

被引：129

作者：

Ripoll, G. ^{[1
]}

Alberti, P. ^{[1
]}

Panea, B. ^{[1
]}

Olleta, J. L. ^{[2
]}

Sanudo, C. ^{[2
]}

机构：

[1] CITA Aragon, Unidad Tecnol Prod Anim, E-50059 Zaragoza, Spain

[2] Univ Zaragoza, Dept Anim Prod, E-50013 Zaragoza, Spain

来源：

MEAT SCIENCE | 2008年 / 80卷 / 03期

关键词：

tenderness; juiciness; overall appraisal; texture; absorption;

D O I：

10.1016/j.meatsci.2008.03.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The aim of this study was to assess near-infrared reflectance (NIR) spectroscopy as a tool for determining sensory and texture characteristics of beef Chemical, instrumental, texture and sensory characteristics were predicted by near-infrared reflectance spectroscopy carried out on longissimus dorsi muscle samples from 190 young bulls. The use of first derivative gave best predictions together with NIR spectra, except for myoglobin and water holding capacity, which had an R-2 of prediction of 0.91 and 0.82, respectively, using visible and NIR spectra. Tenderness was the best-predicted variable (R-2 = 0.98) demonstrating the potential of NIR spectroscopy in the prediction of sensory variables. Chemical composition variables and Warner-Bratzler 2 shear force were predicted with an R of prediction of around 0.7, but protein was not predicted with accuracy. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：697 / 702

页数：6

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