Prediction of toughness and other beef quality characteristics of the m. longissimus thoracis using polarized near-infrared reflectance spectroscopy

  • Author / Creator
    Sharma, Devesh
  • Near-infrared (NIR) spectroscopy using polarized light was investigated for its ability to predict Warner Bratzler shear force (WBSF), lightness (L), redness (a), and yellowness (b), drip loss, cooking loss, pH and intramuscular fat of bovine longissimus thoracis (LT, rib eye) muscle at 3 and 12 days post mortem. Muscles were derived from a 2 × 2 × 2 factorial study investigating the effects of residual feed intake (RFI) (low versus high, n = 27 and 21, low and high RFI, respectively), hormonal growth promotants (control versus implanted, n = 24), β-adrenergic agonist use (control versus ractopamine hydrochloride, 200 mg/head/day, last 28 days of finishing, n = 24) on the LT meat quality of crossbred Angus steers at 3 and 12 days post mortem. Near-infrared spectra were collected at days 3 and 12 post-mortem without (N) and with a polarizer (1100 to 1650 nm) with its axis perpendicular (R) and parallel to the muscle fiber direction (P). Analysis of variance indicated that LT from implanted steers had a greater mean WBSF value at day 3 (57.04 ± 1.82 N) than non-implanted steers (45.14 ± 1.78 N), but not at day 12, and that post mortem aging increased L, a* and b* values (p < 0.01). Partial least square regression indicated that NIR spectra collected in R mode at day 3 gave the best validation r2 for day 3 WBSF (0.81 ± 0.01), drip loss (0.74 ± 0.02) and cooking loss (0.85 ± 0.008). Also for day 3, L* (r2 = 0.76 ± 0.02) and a* (r2 = 0.83 ± 0.01) were best predicted in P mode, while b* was predicted with more than 80% accuracy regardless of polarization. Intramuscular fat (r2 = 0.81 ± 0.01) and day 3 pH (r2 = 0.79 ± 0.03) were best predicted with polarization regardless of axis direction. At day 12 post-mortem, L* was best predicted in P mode (r2 = 0.82 ± 0.006), a* was best predicted in R mode (r2 = 0.72 ± 0.03), b* was best predicted in N and P mode (r2 = 0.80 ± 0.01), WBSF, drip loss, cooking loss, and pH (r2 = 0.76 ± 0.01, 0.73 ± 0.01, 0.73 ± 0.02, and 0.84 ± 0.02, respectively) were best predicted in R mode, and IMF was best predicted in P mode (r2 = 0.78 ± 0.01). Results indicated that polarized NIR spectroscopy is a promising non-invasive method to predict meat quality characteristics.

  • Subjects / Keywords
  • Graduation date
    Spring 2019
  • Type of Item
  • Degree
    Master of Science
  • DOI
  • License
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