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Potential of NIR spectroscopy for prediction of tenderness of beef sirloin

Published online by Cambridge University Press:  22 November 2017

B W Moss ,
A Gordon ,
K Matthews ,
D Homer  and
P Hadley
B W Moss*
Affiliation:
Agri-Food & Biosciences Institute, Belfast, United Kingdom
A Gordon
Affiliation:
Agri-Food & Biosciences Institute, Belfast, United Kingdom
K Matthews
Affiliation:
EBLEX, Milton Keynes, United Kingdom
D Homer
Affiliation:
EBLEX, Milton Keynes, United Kingdom
P Hadley
Affiliation:
EBLEX, Taunton, United Kingdom
*
Email: bruce.moss@afbini.gov.uk
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Extract

Prediction of eating quality of beef at an early stage post mortem would enable selection of carcases for specific markets. Shackelford et al (2004) reported the design of NIR equipment suitable for measurement of larger areas of the muscle and also the prediction of 14 day slice shear force values from NIRRS measurements made at 2 days post slaughter (Shackelford 2005). The aim of the present study was to evaluate the use of equipment of a similar design and manufacture to that used by Shackelford et al (2005), to predict Warner-Bratzler Shear force values in carcases with a smaller range of marbling than found in the USA.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 114
Copyright
Copyright © The British Society of Animal Science 2009

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References

Shackelford, S.D., Wheeler, T.L., & Koohmarie, M. 2004. Development of optimum protocol for visible and near-infrared reflectance spectroscopic evaluation of meat quality. Meat Science 68, 371–381.CrossRefGoogle Scholar
Shackelford, S.D., Wheeler, T.L., & Koohmarie, M. 2005. On-line classification of US select beef carcasses for longissimus tenderness using visible and near infrared reflectance spectroscopy. Meat Science 69, 409–415.Google Scholar