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Prediction of toughness and other beef quality characteristics of the m. longissimus thoracis using polarized near-infrared reflectance spectroscopy
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- Author / Creator
- Sharma, Devesh
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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.
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- Graduation date
- Spring 2019
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- Type of Item
- Thesis
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- Degree
- Master of Science
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- License
- Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.