Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2451724 | Meat Science | 2008 | 8 Pages |
Abstract
Visible and near infrared reflectance spectroscopy was used to predict pH at 24 h (pH24) post-mortem, sarcomere length (SL), cooking loss (CL), Warner–Bratzler Shear Force (WBSF) and colour parameters (L∗, a∗, b∗) in beef cattle samples. Samples from M. longissimus thoracis et lumborum from 30 bulls were aged at 4 °C for 1, 3, 7 and 14 days and analysed for pH, SL, CL, WBSF and colour. NIRS calibrations for pH24, luminosity at 0 (L∗t0) and 60 min (L∗t60) showed good predictability (R2 = 0.97, 0.85 and 0.82; SECV = 0.10, 1.16, 1.36, respectively), whereas those related to the rest of the parameters were poorer.
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Authors
S. Andrés, A. Silva, A.L. Soares-Pereira, C. Martins, A.M. Bruno-Soares, I. Murray,