English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/22952
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:


The use of visible and near infrared reflectance spectroscopy for prediction and improvement of meat quality characteristics in beef

AuthorsRoehe, R.; Prieto, Nuria ; Ross, D. W.; Navajas, E. A.; Nute, G. R.; Richardson, R. I.; Hyslop, J. J.; Simm, G.
Issue Date2009
PublisherEuropean Association for Animal Production
CitationProceedings of the 60th Annual Meeting of the European Association for Animal Production. Book of abstracts No. 15, Session 38, Theatre 5, p. 401 (2009)
AbstractA slaughter trial was carried out to identify improved measurement techniques for meat eating and carcass quality in beef. Data on 194 steer and heifer beef cattle from rotational crosses of Aberdeen Angus and Limousin were available. Meat eating quality characteristics measured were sensory traits (tenderness, flavour, juiciness and abnormal flavour, 14 days post mortem (pm)), instrumental tenderness (slice shear force, 3 days pm; Volodkevitch 10 days pm), fatty acid profiles (saturated and unsaturated fatty acids, 48 h pm), colour (48 h pm) and cooking loss (14 days pm). Visible and near infrared reflectance spectroscopy (Vis-NIR) measurements were taken in the abattoir on the M. longissimus thoracis between 12th/13th ribs at 48 h pm over the spectral range from 350 to 1,800 nm. Partial least square regression was used for prediction of meat eating quality traits from Vis-NIR spectra. Measurements of Vis-NIR showed correlations with sensory traits of 0.45 (juiciness) to 0.77 (flavour), physical measurements of 0.61 (Volodkevitch) and 0.74 (slice shear force), fatty acids in the range from 0.49 to 0.80, colour of 0.93 (red-green) to 0.95 (yellow-blue) and cooking loss of 0.60. The results indicate that based on the measurements of Vis-NIR spectra online in the abattoir, it was possible to successfully predict numerous (mostly lowly correlated) meat quality characteristics. This shows the high variation in absorption at different Vis-NIR wavelengths due to factors such as muscular fibre characteristics, chemical bonds and colour, which are associated with various meat quality characteristics. Generally, the results support the use of on-line Vis-NIR in the abattoir for early, fast and relatively inexpensive estimation of beef meat quality and its use in value based marketing systems and genetic improvement programmes.
DescriptionContributed to: 60th Annual Meeting of the European Association for Animal Production. Book of abstracts No. 15 (Barcelona, Spain, 24-27 August 2009).
Publisher version (URL)http://eaap.org/Barcelona/Book_Abstracts.pdf
Appears in Collections:(IGM) Comunicaciones congresos
Files in This Item:
File Description SizeFormat 
9. EAAP pdf.pdf415,69 kBAdobe PDFThumbnail
Show full item record
Review this work

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.