Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System
Rapid Nondestructive Prediction of Multiple Quality Attributes for Different Commercial Meat Cut Types Using Optical System
- Jiangying An Yanlei Li Chunzhi Zhang Dequan Zhang
- 한국축산식품학회
- Food Science of Animal Resources
- 제42권 제4호
- 등재여부 : KCI등재
- 2022.07
- 655 - 671 (17 pages)
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.
Introduction
Materials and Methods
Results and Discussion
Conclusion
Conflicts of Interest
Acknowledgements
Author Contributions
Ethics Approval
References