NDLI: Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Ripoll, G. Albertí, P. Panea, B. Olleta, J. L. Sañudo, C.
Description	Country affiliation: Spain Author Affiliation: Ripoll G ( Unidad de Tecnología en Producción Animal, CITA de Aragón, Avda, Montañana, 930, E-50059 Zaragoza, Spain.)
Abstract	The aim of this study was to assess near-infrared reflectance (NIR) spectroscopy as a tool for determining sensory and texture characteristics of beef. Chemical, instrumental, texture and sensory characteristics were predicted by near-infrared reflectance spectroscopy carried out on longissimus dorsi muscle samples from 190 young bulls. The use of first derivative gave best predictions together with NIR spectra, except for myoglobin and water holding capacity, which had an R(2) of prediction of 0.91 and 0.82, respectively, using visible and NIR spectra. Tenderness was the best-predicted variable (R(2)=0.98) demonstrating the potential of NIR spectroscopy in the prediction of sensory variables. Chemical composition variables and Warner-Bratzler shear force were predicted with an R(2) of prediction of around 0.7, but protein was not predicted with accuracy.
File Format	HTM / HTML
ISSN	03091740
Issue Number	3
Journal	Meat Science
Volume Number	80
e-ISSN	18734138
Language	English
Publisher	Elsevier
Publisher Date	2008-11-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Content Type	Text
Resource Type	Article
Subject	Food Science

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Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef.