Investigating the Use of Visible and Near Infrared Spectroscopy to Predict Sensory and Texture Attributes of Beef Ltl

J. Cafferky; T. Sweeney; P. Allen; A. Sahar; G. Downey; A. Cromie; R.M. Hamill

Investigating the Use of Visible and Near Infrared Spectroscopy to Predict Sensory and Texture Attributes of Beef Ltl

In: 63rd International Congress of Meat Science and Technology

Authors:

J. Cafferky

J. Cafferky ¹Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
²School of Veterinary Science, University College Dublin, Belfield, Dublin 4, Ireland

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T. Sweeney

T. Sweeney ²School of Veterinary Science, University College Dublin, Belfield, Dublin 4, Ireland

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P. Allen

P. Allen ¹Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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A. Sahar

A. Sahar ¹Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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G. Downey

G. Downey ¹Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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A. Cromie

A. Cromie ³Irish Cattle Breeding Federation, Shinagh House, Bandon, Co. Cork, Ireland; jamie.cafferky@teagasc.ie

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, and

R.M. Hamill

R.M. Hamill ¹Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland

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Type:: Chapter

Pages:: 204–205

DOI:: https://doi.org/10.3920/9789086868605_082

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While textural and sensory information of beef products is critical, the analyses of these traits are time consuming and destructive. Visible-Near Infrared Spectroscopy (VisNIRS) offers a rapid, non-destructive technique with the potential to predict sensory and Warner-Bratzler Shear Force (WBSF) values of beef steaks. The aim of this study was to calibrate a chemometric model to predict beef M. longissimus thoracis et lumborum (LTL) sensory and WBSF values using VisNIRS. Spectra were collected on the cut surface of LTL steaks (n=61) at 48 h and 49 h post mortem. LTL steaks were cooked and analysed by a trained beef sensory panel as well as undergoing WBSF analysis. R2 prediction values of 0.56 for sensory tenderness, 0.21 for sensory juiciness and 0.56 for WBSF were obtained.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Investigating the Use of Visible and Near Infrared Spectroscopy to Predict Sensory and Texture Attributes of Beef Ltl

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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