The use of visible and near infrared reflectance spectroscopy to predict beef M...

• Autor(es): Andrés, S. ; Silva, A. ; Soares-Pereira, A.L. ; Martins, C. ; Bruno-Soares, A.M. ; Murray, I.
• Data: 2008
• Identificador Persistente: http://hdl.handle.net/10400.5/6007
• Origem: Repositório da UTL
• Assunto(s): beef; meat; near infrared reflectance spectroscopy; quality attributes
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

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 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 (R2 = 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