ULTRASONIC SPECTRAL-ANALYSIS FOR BEEF SENSORY ATTRIBUTES

Ultrasonic spectral feature analysis was conducted for measuring beef sensory attributes noninvasively. Spectral features were compared with instrumental texture, chemical and sensory evaluation measures. The most significant (P <0.05) ultrasonic parameter was the number of local maxima for juiciness (rho=0.49), connective tissue amount (rho=0.52), flavor intensity (rho=0.39), percent total collagen (rho=0.34), and shear force (rho=0.51). However, the central (resonant) frequency was the most dominant parameter for tenderness (rho=0.45; P <0.05). Multivariate linear regression models were developed for predicting each palatability attribute. Standard errors of calibration for models were 0.253 for juiciness, 0.745 for muscle fiber tenderness, 0.244 for connective tissue amount, 0.754 for overall tenderness, and 0.224 for flavor intensity. Accuracy of prediction models was not adequate for use as a tool but this approach has potential for nondestructive sensory attribute measurement.