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  • Title: On-line prediction of beef quality traits using near infrared spectroscopy.
    Author: De Marchi M.
    Journal: Meat Sci; 2013 Aug; 94(4):455-60. PubMed ID: 23618741.
    Abstract:
    The aim of this study was to test the ability of visible-near infrared (Vis-NIR) reflectance spectroscopy to predict beef quality traits in the slaughterhouse by directly applying a fiber-optic probe on the carcass surface. Carcasses from 230 young bulls and heifers slaughtered in two commercial abattoirs were included in the experiment. Vis-NIR spectra were recorded on an exposed surface of M. gracilis in the abattoirs 4 to 6 and 14 to 16 h post mortem. Traits evaluated were pH, color indexes (L*, a*, b*, H, and SI), cooking loss, and Warner-Bratzler shear force. Prediction models were satisfactory for pH and color indexes, and promising for cooking loss but not for Warner-Bratzler shear force. Results of this work show that Vis-NIR spectroscopy may be a useful tool for on-line prediction of some physical beef quality traits when applied directly on the carcass surface.
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