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Ability of near infrared reflectance spectroscopy (NIRS) to estimate physical parameters of adult steers (oxen) and young cattle meat samples

Author:
Prieto, N., Andrés, S., Giráldez, F.J., Mantecón, A.R., Lavín, P.
Source:
Meat science 2008 v.79 no.4 pp. 692-699
ISSN:
0309-1740
Subject:
beef cattle, steers, oxen, adult animals, young animals, calves, beef carcasses, longissimus dorsi, beef, beef quality, near-infrared reflectance spectroscopy, pH, color, water holding capacity, texture, shear strength, drip loss, cooking quality, rearing, extensive farming
Abstract:
The potential of NIRS-based models to predict several physical parameters of oxen and young cattle beef protected by a quality mark was evaluated. Fifty-three and 67 samples of Longissimus thoracis muscle corresponding to oxen and young cattle reared in extensive conditions were analyzed for pH, colour (L*, a*, b*, water holding capacity (WHC) and Warner-Braztler shear force (WBSF), according to the conventional methods. Several factors which might have jeopardized the prediction of pH, a*, WHC and WBSF by NIRS are considered in the discussion section. However, the best NIR calibrations, tested by full cross-validation, were for L* (R ² =0.869; SECV =1.56) and b* (R ² =0.901; SECV =1.08) colour parameters in meat samples from young cattle. It can be concluded that NIRS could be a useful tool for estimating the colour of young cattle meat samples, primary consideration for consumers when making purchasing decisions.
Agid:
731867