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http://dx.doi.org/10.5851/kosfa.2022.e28

Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System  

An, Jiangying (Mechanical and Electrical Engineering College, Beijing Polytechnic College)
Li, Yanlei (Mechanical and Electrical Engineering College, Beijing Polytechnic College)
Zhang, Chunzhi (Mechanical and Electrical Engineering College, Beijing Polytechnic College)
Zhang, Dequan (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs)
Publication Information
Food Science of Animal Resources / v.42, no.4, 2022 , pp. 655-671 More about this Journal
Abstract
There are differences of spectral characteristics between different types of meat cut, which means the model established using only one type of meat cut for meat quality prediction is not suitable for other meat cut types. A novel portable visible and near-infrared (Vis/NIR) optical system was used to simultaneously predict multiple quality indicators for different commercial meat cut types (silverside, back strap, oyster, fillet, thick flank, and tenderloin) from Small-tailed Han sheep. The correlation coefficients of the calibration set (Rc) and prediction set (Rp) of the optimal prediction models were 0.82 and 0.81 for pH, 0.88 and 0.84 for L*, 0.83 and 0.78 for a*, 0.83 and 0.82 for b*, 0.94 and 0.86 for cooking loss, 0.90 and 0.88 for shear force, 0.84 and 0.83 for protein, 0.93 and 0.83 for fat, 0.92 and 0.87 for moisture contents, respectively. This study demonstrates that Vis/NIR spectroscopy is a promising tool to achieve the predictions of multiple quality parameters for different commercial meat cut types.
Keywords
rapid detection; multiple quality parameters; different types of meat cut; optical system; visible and near-infrared (Vis/NIR);
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