1. School of Biological and Environmental Engineering, Jiangsu University, Zhenjiang 212013, China 2. Industry College of Jiangxi Agricultural University, Nanchang 330045, China
Abstract:The prediction of beef tenderness was studied using near-infrared spectroscopy. The absorption spectra of beef samples were collected between 4 000 and 10 000 cm-1,the maximum shear force of these samples was obtained using the Warner-Bratzler attachment, and subjective judgment for the tenderness grade of beef was studied. Beef samples with the maximum shear force less than 6 kg were regarded as tender, and their tenderness grade was defined as the value of 1. Those with the maximum shear force greater than 9 kg were regarded as tough, and their tenderness grade was defined as the value of 3. And those with the maximum shear force between 6 and 9 kg were regarded as medium, and their tenderness grade was defined as the value of 2. The study shows that the absorption value of tougher beef is generally higher than that of tender beef. Multiple linear regression was used to build the model between the absorption value and tenderness grade. The results give the correlation coefficient r is 0.806. The accuracy of the model for predicting tenderness grade of beef was 84.21% for a validation set including 19 samples. This result indicates that NIR spectroscopy is capable of predicting tenderness grade of beef.
Key words:Beef;Near infrared;Multiple linear regression;Tenderness
[1] ZHOU Guang-hong(周光宏). Meat Science(肉品学). Beijing: China Agriculture Press(北京: 农业出版社),1999. [2] Naes Tormod, Hildrum Kjell Ivar. Applied Spectroscopy, 1997, 51(3): 350. [3] Park B, Chen Y R, Hruschka W R, et al. American Society of Animal Science, 1998, 76: 2115. [4] Park Bosoon, Chen Yud-Ren Hruschka William R, et al. Assessment of Beef Tenderness Using Near-Infrared Spectroscopy. Proceedings of the 1997 ASAAE Annual International Meeting. Part 3. Aug 1-14,1997. Minneapolis, USA, 1997. [5] Park B, Chen Y R, Hruschka W R, et al. Transactions of the American Society of Agricultural Engineers, 2001, 44(3): 609. [6] Byrne C E, Downey G, Troy D J. Meat Science, 1998, 49(4): 399. [7] Rùdbotten R, Nilsen B N, Hildrum K I. Food Chemistry, 2000, 69: 427. [8] Liu Yongliang, Lyon Bsenda G, Windham William R, et al. Meat Science, 2003, 65: 1107. [9] LU Wan-zhen, YUAN Hong-fu, XU Guang-tong, et al(陆婉珍,袁洪福, 徐广通, 等). Modern NIR Spectroscopic Analysis Techniques(现代近红外光谱分析技术). Beijing: China Petrochemistry Press(北京: 中国石化出版社), 2000. [10] BAI Qi-lin, CHEN Shao-jiang, DONG Xiao-ling, et al(白琪林, 陈绍江, 董晓玲, 等). Spectroscopy and Spectral Analysis(光谱学与光谱分析), 2004, 24(11): 1345.