Main content area

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

Prieto, N., Andrés, S., Giráldez, F.J., Mantecón, A.R., Lavín, P.
Meat science 2008 v.79 no.4 pp. 692-699
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
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.