Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
4. AGRICULTURAL SCIENCES, Animal and dairy science
Abstract
Rapid prediction of beef quality remains a challenge for meat processors. This study evaluated the potential of Raman spectroscopy followed by chemometrics for prediction of Warner-Bratzler shear force (WBSF), intramuscular fat (IMF), ultimate pH, drip-loss and cook-loss. PLS regression models were developed based on spectra recorded on frozen-thawed day 2 longissimus thoracis et lumborum muscle and validated using test sets randomly selected 3 times. With the exception of ultimate pH, models presented notable performance in calibration (R2 ranging from 0.5 to 0.9; low RMSEC) and, despite variability in the results, promising predictive ability: WBSF (RMSEP ranging from 4.6 to 9 N), IMF (RMSEP ranging from 0.9 to 1.1%), drip-loss (RMSEP ranging from 1 to 1.3%) and cook-loss (RMSEP ranging from 1.5 to 2.9%). Furthermore, the loading values indicated that the physicochemical variation of the meat influenced the models. Overall, results indicated that Raman spectroscopy is a promising technique for routine quality assessments of IMF and drip-loss, which, with further development and improvement of its accuracy could become a reliable tool for the beef industry.
DOI
https://doi.org/10.1016/j.meatsci.2020.108157
Recommended Citation
Cama-Moncunill, Raquel; Cafferky, Jamie; Augier, Caroline; Sweeney, Torres; Allen, Paul; Ferragina, Alessandro; Sullivan, Carl; Cromie, Andrew; and Hamill, Ruth, "Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics" (2020). Articles. 408.
https://arrow.tudublin.ie/schfsehart/408
Funder
The Irish Department of Agriculture, Food and the Marine (DAFM)
Publication Details
Meat Science