Ability of near infrared reflectance spectroscopy (NIRS) to estimate physical parameters of adult steers (oxen) and young cattle meat samples

• Published in: Meat science 2008-08, Vol.79 (4), p.692-699
• Main Authors: Prieto, N., Andrés, S., Giráldez, F.J., Mantecón, A.R., Lavín, P.
• Format: Article
• Language: English
• Subjects: adult animals; Beef; beef carcasses; beef cattle; beef quality; Biological and medical sciences; calves; color; cooking quality; drip loss; extensive farming; Food industries; Fundamental and applied biological sciences. Psychology; longissimus dorsi; Meat; Meat and meat product industries; near-infrared reflectance spectroscopy; NIRS; oxen; Physical parameters; rearing; shear strength; steers; texture; water holding capacity; young animals
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2007.10.035

The potential of NIRS-based models to predict several physical parameters of oxen and young cattle beef protected by a quality mark was evaluated. Fifty-three and 67 samples of Longissimus thoracis muscle corresponding to oxen and young cattle reared in extensive conditions were analyzed for pH, colour ( L ∗, a ∗, b ∗), water holding capacity (WHC) and Warner–Braztler shear force (WBSF), according to the conventional methods. Several factors which might have jeopardized the prediction of pH, a ∗, WHC and WBSF by NIRS are considered in the discussion section. However, the best NIR calibrations, tested by full cross-validation, were for L ∗ ( R 2 = 0.869; SE CV = 1.56) and b ∗ ( R 2 = 0.901; SE CV = 1.08) colour parameters in meat samples from young cattle. It can be concluded that NIRS could be a useful tool for estimating the colour of young cattle meat samples, primary consideration for consumers when making purchasing decisions.