02666naa a2200301 a 450000100080000000500110000800800410001902200140006002400390007410000150011324501750012826000090030350001100031252015920042265300090201465300330202365300170205665300430207365300280211670000150214470000160215970000150217570000210219070000170221170000130222870000140224177301090225510627242022-02-02       2009    bl uuuu     u00u1 u    #d  a0309-17407 a10.1016/j.meatsci.2009.04.0052DOI1 aPRIETO, N.  aOn-line application of visible and near infrared reflectance spectroscopy to predict chemical?physical and sensory characteristics of beef quality.h[electronic resource]  c2009  aArticle history: Received 18 January 2009; Received in revised form 30 March 2009; Accepted 3 April 2009.  aABSTRACT.- The aim of this study was to assess the on-line implementation of visible and near infrared reflectance (Vis-NIR) spectroscopy as an early predictor of beef quality traits, by direct application of a fibre-optic probe to the muscle immediately after exposing the meat surface in the abattoir. Samples from M. longissimus thoracis from 194 heifers and steers were scanned at quartering 48 h postmortem over the Vis-NIR spectral range from 350 to 1800 nm. Thereafter, samples from M. longissimus thoracis et lumborum were analysed for colour (L*, a*, b*; 48 h postmortem), cooking loss (14 days postmortem), instrumental texture (Volodkevitch, 10 days aged meat; slice shear force, 3 and 14 days aged meat) and sensory characteristics. Vis-NIR calibrations, tested by cross-validation, showed high predictability for L*, a* and b* (R2 = 0.86, 0.86 and 0.91; SECV = 0.96, 0.95 and 0.69, respectively). The accuracy of Vis-NIR to estimate cooking loss and instrumental texture ranged from R2 = 0.31 to 0.54, suggesting relatively low prediction ability. Sensory characteristics assessed on 14 days aged meat samples showed R2 in the range from 0.21 (juiciness) to 0.59 (flavour). Considering the subjective assessment of sensory characteristics the correlations of Vis-NIR measurements and several meat quality traits in the range from 0.46 to 0.95 support the use of on-line Vis-NIR in the abattoir. Improvement of predictability was achieved if only extreme classes of meat characteristics have to be predicted by Vis-NIR spectroscopy.  @ 2009 Elsevier Ltd. All rights reserved.  aBeef  aChemical-physical parameters  aMeat quality  aNear infrared reflectance spectroscopy  aSensory characteristics1 aROSS, D.W.1 aNAVAJAS, E.1 aNUTE, G.R.1 aRICHARDSON, R.I.1 aHYSLOP, J.J.1 aSIMM, G.1 aROEHE, R.  tMeat Science, 2009, Volume 83, Issue 1, Pages 96-103. doi: https://doi.org/10.1016/j.meatsci.2009.04.005