Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra

Leroy, Bernadette; Lambotte, Sébastien; Dotreppe, Olivier; Lecocq, Henri; Istasse, Louis; Clinquart, Antoine

doi:10.1016/S0309-1740(03)00002-0

Article (Scientific journals)

Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra

Leroy, Bernadette; Lambotte, Sébastien; Dotreppe, Olivier et al.

2003 • In Meat Science, 66 (1), p. 45-54

Peer Reviewed verified by ORBi

Permalink
https://hdl.handle.net/2268/8647

DOI
10.1016/S0309-1740(03)00002-0

PubMed
22063930

Files (1)Send to Details Statistics Bibliography Similar publications

Files

Full Text

Leroy_2003_MeaSci.pdf

Publisher postprint (340.88 kB)

Request a copy

All documents in ORBi are protected by a user license.

Send to

RIS BibTex APA Chicago Permalink X Linkedin

Details

Keywords :

near-infrared spectroscopy; NIRS; reflection probe; beef meat; quality assessment; meat quality

Abstract :

[en] Technological and organoleptic properties of beef cuts were predicted by near-infrared (NIR) spectroscopy. Spectra were collected on 189 beef Longissimus thoracis muscle samples using, transmission (NIRT) and reflectance with a probe. Quality assessment and NIR recordings were performed on sliced loin after 2 and 8 days ageing. Partial least squares regression yielded determination coefficients of cross-validation (R-cv(2)) of 0.12-0.25 for the prediction of Warner-Bratzler Peak Shear Force in reflectance and 0.15-0.41 in transmission. Higher R-cv(2) were obtained for L* parameter (0.83-0.85), a* (0.39-0.49) and b* (0.73-0.75) with reflectance. Predictions of drip loss and cooking loss were less accurate with a R-cv(2) range of 0.38 to 0.54 and 0.25 to 0.47, respectively. The NIR spectra collected on fresh meat show good potential to predict CIE L* and b* parameters in reflectance mode. (C) 2003 Elsevier Ltd. All rights reserved.

Disciplines :

Food science

Author, co-author :

Leroy, Bernadette ; Université de Liège - ULiège > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires

Lambotte, Sébastien ; Université de Liège - ULiège > Département de productique, mécanique et thermodynamique (PROMETHE) > Robotique et automatisation

Dotreppe, Olivier ; Université de Liège - ULiège > Département de productions animales > Nutrition des animaux domestiques

Lecocq, Henri ; Université de Liège - ULiège > Services généraux (Faculté des sciences appliquées) > Relations académiques et scientifiques (Sciences appliquées)

Istasse, Louis ; Université de Liège - ULiège > Département de productions animales > Nutrition des animaux domestiques

Clinquart, Antoine ; Université de Liège - ULiège > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires

Language :

English

Title :

Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra

Publication date :

2003

Journal title :

Meat Science

ISSN :

0309-1740

eISSN :

1873-4138

Publisher :

Elsevier Sci Ltd, Oxford, United Kingdom

Volume :

Issue :

Pages :

45-54

Peer reviewed :

Peer Reviewed verified by ORBi

Funders :

DGTRE - Région wallonne. Direction générale des Technologies, de la Recherche et de l'Énergie

Available on ORBi :

since 12 March 2009

Statistics

Number of views

141 (10 by ULiège)

Number of downloads

11 (8 by ULiège)

More statistics

Scopus citations^®

133

Scopus citations^®
without self-citations

133

OpenCitations

OpenAlex citations

128

Bibliography

AOAC. (1990). Official methods of analysis (15th ed.). Arlington, VA: Association of Official Analytical Chemists.
Barton-Gade, P. A., Demeyer, D., Honikel, K. O., Joseph, R. L., Poulanne, E., Severini, M., Smulders, F. J. M., & Tornberg, E. (1994). Final version of reference methods for water holding capacity in meat and meat products: procedures recommended by an OECD working group and prepresented at the 39th ICOMST in 1993. In Proceedings 40th International Congress of Meat Science and Technology (S-V.05), 28 August-2 September, The Hague, The Netherlands.
Brondum, J., Munck, L., Henckel, P., Karlsson, A., Tornberg, E., & Engelsen, S. B. (2000). Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy. Meat Science, 55, 177-185.
Byrne, C. E., Troy, D. J., Downey, G., & Buckley, D. J. (1997). Near-infrared spectroscopy as a meat quality indicator. In Proceedings 43th International Congress of Meat Science and Technology (pp. 644-645), 27 July-1 August, Auckland, New Zealand.
Byrne, C. E., Downey, G., Troy, D. J., & Buckley, D. J. (1998). Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm. Meat Science, 49, 399-409.
Cassens, R. G., Demeyer, D., Eikelenboom, G., Honikel, K. O., Johansson, G., Nielsen, T., Renerre, M., Richardson, I., & Sakata, R. (1995). Recommendation of reference method for assessment of meat color. In Proceedings 41st International Congress of Meat Science and Technology (pp. 410-411), 20-25 August, San Antonio, USA.
Chrystall, B. B., Culioli, J., Demeyer, D., Honikel, K. O., Moller, A. J., Purslow, P., Schwägele, F., Shorthose, R., & Uytterhaegen, L. (1994). Recommendation of reference methods for assessment of meat tenderness. In Proceedings 40th International Congress of Meat Science and Technology (S-V.06), 28 August-2 September, The Hague, The Netherlands.
Corporation G. I. (1997). PLSplus/IQ for Grams/32. Microsoft Corporation.
Culioli, J. (1995). Meat tenderness: mechanical assessment. In A. Ouali, D. I. Demeyer, & F. J. M. Smulders (Eds.), Expression of tissue proteinases and regulation of protein degradation as related to meat quality (pp. 239-266). Utrecht: ECCEAMST.
Devine C. E., & McGlone V. A. (1998). On-line assessment of meat tenderness. In Proceedings 44th International Congress of Meat Science and Technology (pp. 958-959), 30 August-4 September, Barcelona, Spain.
Dransfield, E. (1994). Optimisation of tenderisation, ageing and tenderness. Meat Science, 36, 105-121.
Hildrum, K. I., Nilsen, B. N., Mielnik, M., & Næs, T. (1994). Prediction of sensory characteristics of beef by near-infrared spectroscopy. Meat Science, 38, 67-80.
Hildrum, K. I., Isaksson, T., Næs, T., Nilsen, B. N., Rodbøtten, M., & Lea, P. (1995). Near-infrared reflectance spectroscopy in the prediction of sensory properties of beef. Journal of Near Infrared Spectroscopy, 3, 81-87.
International Organisation for Standardisation (ISO). (1994). Meat and meat products - determination of hydroxyproline content (ISO 3496).
Jeremiah, L. E. (1982). A review of factors influencing consumption, selection and acceptability of meat purchases. Journal of Consumer Studies and Home Economics, 6, 137-154.
Kruggel, W. G., Field, R. A., Riley, M. L., Radloff, H. D., & Horton, K. M. (1981). Near-infrared reflectance determination of fat, protein, and moisture in fresh meat. Journal of the Association of Official Analytical Chemists, 64, 692.
Lanza, E. (1983). Determination of moisture, protein, fat, and calories in raw pork and beef by near-infrared spectroscopy. Journal of Food Science, 48, 471-474.
Martens, H., & Naes, T. (1992). Multivariate calibration. New York: John Wiley & Sons.
Mitsumoto, M., Maeda, S., Mitsuhashi, T., & Ozawa, S. (1991). Near-infrared spectroscopy determination of physical and chemical characteristics in beef cuts. Journal of Food Science, 56, 1493-1496.
Ouali, A. (1991). Conséquences des traitements technologiques sur la qualité de la viande. INRA Productions Animales, 4, 195-208.
Park, B., Chen, Y. R., Hruschka, W. R., Shackelford, S. D., & Koohmaraie, M. (1998). Near-infrared reflectance analysis for predicting beef longissimus tenderness. Journal of Animal Science, 76, 2115-2120.
Renerre, M. (1990). Factors involved in the discoloration of beef meat. International Journal of Food Science and Technology, 25, 613-630.
Renerre, M., & Labas, R. (1987). Biochemical factors influencing metmyoglobin formation in beef muscles. Meat Science, 19, 151-165.
Rodbøtten, R., Nilsen, B. N., & Hildrum, K. I. (2000). Prediction of beef quality attributes from early post mortem near-infrared reflectance spectra. Food Chemistry, 69, 427-436.
Rodbøtten, R., Mevik, B-H., & Hildrum, K. I. (2001). Prediction and classification of tenderness in beef from non-invasive diode array detected NIR spectra. Journal of Near Infrared Spectroscopy, 9, 199-210.
Uytterhaegen, L., Claeys, E., Demeyer, D., Lippens, M., Fiems, L. O., Boucqué, C. Y., Van de Voorde, G., & Bastiaens, A. (1994). Effects of double-muscling on carcass quality, beef tenderness and myofibrillar protein degradation in Belgian Blue White bulls. Meat Science, 38, 255-267.
Van den Oord, A. H. A., & Wesdorp, J. J. (1971). Colour rating and pigment composition of beef. Journal of Food Technology, 6, 15-20.
Venel, C., Mullen, A. M., Downey, G., & Troy, D. J. (2001). Prediction of tenderness and other quality attributes of beef by near infrared reflectance spectroscopy between 750 and 1100 nm; further studies. Journal of Near Infrared Spectroscopy, 9, 185-198.
Warkup, C., Marie, S., & Harrington, G. (1995). Consumer perceptions of texture; the most important quality attribute of meat? In A. Ouali, D. I. Demeyer, & F. J. M. Smulders (Eds.), Expression of tissue proteinases and regulation of protein degradation as related to meat quality (pp. 225-237). Utrecht: ECCEAMST.