Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for predicting physical properties of meat using the online system. This study aims to assess the possibility of application of a NIR equipped with fibe...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2019-02, Vol.24 (4), p.757
Main Authors: Wyrwisz, Jarosław, Moczkowska, Małgorzata, Kurek, Marcin Andrzej, Karp, Sabina, Atanasov, Atanas G, Wierzbicka, Agnieszka
Format: Article
Language:English
Subjects:
Aging
Beef
Calibration
Color
Consumers
Cooking
Fiber optics
FT NIR spectroscopy
I.R. radiation
Infrared spectra
Infrared spectroscopy
Internet
Meat industry
Meat quality
Muscles
Near infrared radiation
Nondestructive testing
On-line systems
Optical fibers
Process controls
Proteins
Quality assessment
quality prediction
Shear forces
Spectrum analysis
WBSF
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Summary:Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for predicting physical properties of meat using the online system. This study aims to assess the possibility of application of a NIR equipped with fiber optic system as an online measurement system to predict Warner⁻Bratzler shear force (WBSF) value, cooking loss (CL), and color of muscle, depending on aging time. The prediction model satisfactorily estimated the WBSF on day 1 and day 7 of aging as well as a* color parameter on day one and CL on day 21. This could be explained by the fact that during beef aging, the physicochemical structure of meat becomes more uniform and less differentiation of raw data is observed. There is still a challenge to obtain a verifiable model for the prediction of physical properties, using NIR, by utilizing more varied raw data.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules24040757