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http://dx.doi.org/10.5307/JBE.2004.29.6.539

Development of Beef Freshness Sensor Using NIR Spectroscopy  

Cho S. I. (School of Bioresources and Material Engineering Seoul National University)
Kim Y. Y. (Seoul National University)
Park T. S. (Seoul National University)
Hwang K. Y. (Seoul National University)
Publication Information
Journal of Biosystems Engineering / v.29, no.6, 2004 , pp. 539-543 More about this Journal
Abstract
The purpose of this study was to develop a real-time sensor for beef freshness. Contents of biogenic amines (BA), saccharides and proteins were highly related with freshness on the beef meats. Relations of those chemical contents and NIR spectra were studied. Tyramine showed the best correlation coefficient at 1250nm. Correlation between VBN (volatile basic nitrogen) and K value, which were both freshness measurement method, was determined by the PCR (principle component regression). The correlation model had the values of $R^2=0.989$ and SEC=1.78, respectively. The model was validated at $R^2=0.963$ and SEP=2.285, respectively.
Keywords
Freshness; Sensor; VBN; K value; NIRS;
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