Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse

• Published in: Meat science 2023-06, Vol.200, p.109169-109169, Article 109169
• Main Authors: Kombolo-Ngah, Moïse, Goi, Arianna, Santinello, Matteo, Rampado, Nicola, Atanassova, Stefka, Liu, Jingjing, Faure, Pascal, Thoumy, Laure, Neveu, Alix, Andueza, Donato, De Marchi, Massimo, Hocquette, Jean-François
• Format: Article
• Language: English
• Subjects: Abattoirs; Animals; Beef; Cattle; Life Sciences; Longissimus thoracis; Marbling; Meat - analysis; Meat quality; MSA; Muscles; NIRS; Red Meat - analysis; Spectroscopy, Near-Infrared - methods
• ISSN: 0309-1740; 1873-4138; 0309-1740
• DOI: 10.1016/j.meatsci.2023.109169

Only few studies have used Near-Infrared (NIR) spectroscopy to assess meat quality traits directly in the chiller. The aim of this study was therefore to investigate the ability of a handheld NIR spectrometer to predict marbling scores on intact meat muscles in the chiller. A total of 829 animals from 2 slaughterhouses in France and Italy were involved. Marbling was assessed according to the 3G (Global Grading Guaranteed) protocol using 2 different scores. NIR measurements were collected by performing 5 scans at different points of the Longissimus thoracis. An average MSA marbling score of 330–340 was obtained in the two countries. The prediction models provided a R2 in external validation between 0.46 and 0.59 and a standard error of prediction between 83.1 and 105.5. Results did provide a moderate prediction of the marbling scores but can be useful in the European industry context to predict classes of MSA marbling.