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  • Title: Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study.
    Author: Liu Y, Lyon BG, Windham WR, Realini CE, Pringle TD, Duckett S.
    Journal: Meat Sci; 2003 Nov; 65(3):1107-15. PubMed ID: 22063693.
    Abstract:
    Color, instrumental texture, and sensory attributes of steaks from 24 beef carcasses at 2, 4, 8, 14, and 21 days post mortem were predicted by visible/near infrared (visible/NIR) reflectance spectroscopy in 400-1080 nm region. Predicting the Hunter a, b, and E* yielded the coefficient of determination (R(2)) in calibration to be 0.78-0.90, and R(2) was between 0.49 and 0.55 for tenderness, Hunter L, sensory chewiness and juiciness. The prediction R(2) for tenderness was in the range of 0.22-0.72 when the samples were segregated according to the aging days. Based on partial least square (PLS) model predicted tenderness, beef samples were classified into tender and tough classes with a correct classification of 83%. Soft independent modeling of class analogy of principal component analysis (SIMCA/PCA) model of measured tenderness showed great promise in the classification of tender and tough meats with over 96% success.
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