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  • Title: Intramuscular fat prediction of the semimembranosus muscle in hot lamb carcases using NIR.
    Author: Alvarenga TIRC, Hopkins DL, Morris S, McGilchrist P, Fowler SM.
    Journal: Meat Sci; 2021 Nov; 181():108404. PubMed ID: 33583614.
    Abstract:
    The aim of the current study was to identify whether changes in pH or temperature during the development of rigor mortis influence spectral quality and thus the prediction of intramuscular fat (IMF) in hot lamb carcases. Semimembranosus muscles (SM) of 75 lamb carcases were measured pre-rigor 3 times (Runs 1-3) using a near infrared (NIR) spectrometer with muscle pH and temperature also recorded. Calibration models for the prediction of IMF showed that spectra measurements taken at Run 2 (R2 = 0.42, RMSE = 0.75) and Run 3 (R2 = 0.38, RMSE = 0.78) provided more accurate and precise models compared to Run 1 (R2 = 0.27, RMSE = 0.84). An association between spectral variance, internal and surface temperature of the SM was observed across runs. These results suggest that, as muscle temperature declined during the early post-mortem period there was an improved ability of NIR spectra to predict IMF.
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