The use of visible and near infrared reflectance spectroscopy to predict beef M-longissimus thoracic et lumborum quality attributes

被引：95

作者：

Andres, S. ^{[2
]}

Silva, A. ^{[3
]}

Soares-Pereira, A. L. ^{[1
]}

Martins, C. ^{[3
]}

Bruno-Soares, A. M. ^{[1
]}

Murray, I. ^{[4
]}

机构：

[1] Inst Super Agron, DPAA ISA, P-1399 Lisbon, Portugal

[2] Univ Leon, Dept Anim Prod, E-24071 Leon, Spain

[3] Univ Tras Montes Alto Douro, CECAV UTAD, P-5000911 Vila Real, Portugal

[4] Scottish Agr Coll, Aberdeen AB21 9YA, Scotland

来源：

MEAT SCIENCE | 2008年 / 78卷 / 03期

关键词：

near infrared reflectance spectroscopy; beef; meat; quality attributes;

D O I：

10.1016/j.meatsci.2007.06.019

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Visible and near infrared reflectance spectroscopy was used to predict pH at 24 h (pH24) post-mortem, sarcomere length (SL), cooking loss (CL), Warner-Bratzler Shear Force (WBSF) and colour parameters (L*, a*, b*) in beef cattle samples. Samples from M. longissimus thoracis et lumborum from 30 bulls were aged at 4 degrees C for 1, 3, 7 and 14 days and analysed for pH, SL, CL, WBSF and colour. NIRS calibrations for pH24, luminosity at 0 (L*t0) and 60 min (L*t60) showed good predictability (R-2 = 0.97, 0.85 and 0.82; SECV = 0.10, 1.16, 1.36, respectively), whereas those related to the rest of the parameters were poorer. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：217 / 224

页数：8

共 24 条

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