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

Andrés, S.; Silva, A.; Soares-Pereira, A.L.; Martins, C.; Bruno-Soares, A.M.; Murray, I.

http://hdl.handle.net/10400.5/6007

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Resumo(s)

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

Palavras-chave

beef meat near infrared reflectance spectroscopy quality attributes

URI

http://hdl.handle.net/10400.5/6007

Citação

"Meat Science". ISSN 0309-1740. 78 (2008) 217-224

Editora

Elsevier

Coleções

ISA - Artigos em Revistas Internacionais

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