Predicting beef tenderness using near-infrared spectroscopy1
نویسندگان
چکیده
منابع مشابه
Near-infrared reflectance analysis for predicting beef longissimus tenderness.
Near-infrared reflectance spectra (1,100 to 2,498 nm) were collected on beef longissimus thoracis steaks for the purpose of establishing the feasibility of predicting meat tenderness by spectroscopy. Partial least squares (PLS) analysis (up to 20 factors) and multiple linear regression (MLR) were used to predict cooked longissimus Warner-Bratzler shear (WBS) force values from spectra of steaks ...
متن کاملUsing the near-infrared system to sort various beef middle and end muscle cuts into tenderness categories.
The objectives of this study were to determine the effectiveness of a visible-near-infrared (VIS-NIR) system to predict the ultimate tenderness rating of various beef muscles and conclude if a relationship exists between predicted LM shear force and tenderness of other subprimal cuts. Carcasses (n = 768) were scanned with the VIS-NIR system in 2 commercial beef-processing facilities. Carcasses ...
متن کاملOn-line classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy.
The current experiment was conducted to evaluate the on-line application of visible and near-infrared spectroscopy (VISNIR) to US Select carcasses during commercial beef carcass grading procedures to predict tenderness of longissimus steaks after 14 days of refrigerated storage. A regression model was calibrated using 146 carcasses and tested against an additional 146 carcasses. Carcasses were ...
متن کاملNational beef tenderness survey.
To determine the average tenderness and sensory ratings of beef subprimal cuts sold in retail cases across the United States, retail cuts were purchased through typical retail outlets in 14 metropolitan cities and transported to Texas A&M University for sensory and Warner-Bratzler shear analysis. The overall mean shear force for all cuts was 3.65 kg, and the mean shear force values for chuck, r...
متن کاملThe beef tenderness model
Copyright resides with the authors in terms of the Creative Commons Attribution 2.5 South African Licence. See: http://creativecommons.org/licenses/by/2.5/za Condition of use: The user may copy, distribute, transmit and adapt the work, but must recognise the authors and the South African Journal of Animal Science. _________________________________________________________________________________...
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ژورنال
عنوان ژورنال: Journal of Animal Science
سال: 2008
ISSN: 0021-8812,1525-3163
DOI: 10.2527/jas.2007-0084