On-line classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy.

Technical note: validation of a model for online classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy.

The present experiment was conducted to provide a validation of a previously developed model for online classification of US Select carcasses for LM tenderness based on visible and near-infrared (VISNIR) spectroscopy and to determine if the accuracy of VISNIR-based tenderness classification could be enhanced by making measurements after postmortem aging. Spectroscopy was conducted online, durin...

Near-infrared reflectance analysis for predicting beef longissimus tenderness.

Near-infrared reflectance spectra (1,100 to 2,498 nm) were collected on beef longissimus thoracis steaks for the purpose of establishing the feasibility of predicting meat tenderness by spectroscopy. Partial least squares (PLS) analysis (up to 20 factors) and multiple linear regression (MLR) were used to predict cooked longissimus Warner-Bratzler shear (WBS) force values from spectra of steaks ...

Field testing of a system for online classification of beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy.

The present experiments were conducted to field test a system optimized for online prediction of beef LM tenderness based on visible and near-infrared (VISNIR) spectroscopy and to develop and validate a model for prediction of tenderness that would be unbiased by normal variation in bloom time before application of VISNIR. For both Exp. 1 and 2, slice shear force (SSF) was measured on fresh (ne...

Techniques to Identify Palatable Beef Carcasses: Marc Tenderness Classification, SDSU Colorimeter and Near-Infrared Spectrophotometry (NIR) Systems

Development of a system for classification of pork loins for tenderness using visible and near-infrared reflectance spectroscopy.

Boneless pork loins (n = 901) were evaluated either on the loin boning and trimming line of large-scale commercial plants (n = 465) or at the US Meat Animal Research Center abattoir (n = 436). Exposed LM on the ventral side of boneless loins was evaluated with visible and near-infrared spectroscopy (VISNIR; 450 to 1,000 nm) using a commercial system that was developed for on-line evaluation of ...