Techniques to Identify Palatable Beef Carcasses: Marc Tenderness Classification, SDSU Colorimeter and Near-Infrared Spectrophotometry (NIR) Systems
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Using the near-infrared system to sort various beef middle and end muscle cuts into tenderness categories.
The objectives of this study were to determine the effectiveness of a visible-near-infrared (VIS-NIR) system to predict the ultimate tenderness rating of various beef muscles and conclude if a relationship exists between predicted LM shear force and tenderness of other subprimal cuts. Carcasses (n = 768) were scanned with the VIS-NIR system in 2 commercial beef-processing facilities. Carcasses ...
متن کاملOn-line classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy.
The current experiment was conducted to evaluate the on-line application of visible and near-infrared spectroscopy (VISNIR) to US Select carcasses during commercial beef carcass grading procedures to predict tenderness of longissimus steaks after 14 days of refrigerated storage. A regression model was calibrated using 146 carcasses and tested against an additional 146 carcasses. Carcasses were ...
متن کاملThe efficacy of three objective systems for identifying beef cuts that can be guaranteed tender.
The objective of this study was to determine the accuracy of three objective systems (prototype BeefCam, colorimeter, and slice shear force) for identifying guaranteed tender beef. In Phase I, 308 carcasses (105 Top Choice, 101 Low Choice, and 102 Select) from two commercial plants were tested. In Phase II, 400 carcasses (200 rolled USDA Select and 200 rolled USDA Choice) from one commercial pl...
متن کاملTechnical 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...
متن کاملRelationships among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability.
One hundred beef carcasses were selected at three packing plants and were used to determine the relationship between glycolytic potential (GP) and dark, firm, and dry (DFD) beef and to determine the effects of DFD status and GP on cooked beef palatability. Eight individual muscles were excised from one hindquarter of each carcass at d 7 postmortem: longissimus lumborum, psoas major, gluteus med...
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