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Title: USE OF COLOR AND NEAR-INFRARED REFLECTANCE ANALYSIS TO PREDICT WARNER- BRATZLER BEEF LONGISSIMUS TENDERNESS

Author
item REALINI, C - UNIVERSITY OF GEORGIA
item PRINGLE, T - UNIVERSITY OF GEORGIA
item Windham, William
item Lyon, Brenda
item DUCKETT, S - UNIVERSITY OF GEORGIA
item SMITH, K - UNIVERSITY OF GEORGIA

Submitted to: Journal of Animal Science
Publication Type: Abstract Only
Publication Acceptance Date: 7/31/2001
Publication Date: 7/31/2001
Citation: REALINI, C.E., PRINGLE, T.D., WINDHAM, W.R., LYON, B.G., DUCKETT, S.K., SMITH, K.R. USE OF COLOR AND NEAR-INFRARED REFLECTANCE ANALYSIS TO PREDICT WARNER- BRATZLER BEEF LONGISSIMUS TENDERNESS. JOURNAL OF ANIMAL SCIENCE. 2001.

Interpretive Summary:

Technical Abstract: This research used Angus heifers to determine the ability of muscle color a near infrared reflectance (NIR) to predict tenderness of longissimus lumbor steaks. Lipid content, Warner-Bratzler shear force (WBS), Hunter L*, a*, an values, and visible (VIS) and NIR spectra were measured after 2, 4, 8, 14, 21 d of aging. Shear force values were higher (P<0.01) at 2 d than at all other aging times and lower at 21 d (P<0.01) than at other aging times. Hu L*, a*, and b* values increased with aging time indicating that steaks beca lighter, redder and yellower during storage. Correlations of WBS with colorimeter data were higher than with lipid percent. Among the color measures, L* values had the highest correlations with WBS except at 2 d of aging. Partial least squares (PLS) regression was used to predict WBS from and NIR spectra. Spectra from three regions were used in PLS modeling of WB The SE of cross validation and R2 were 0.65 kg and 0.36, 0.71 kg and 0.37; 0.57 kg and 0.52 for the VIS, NIR, and VIS/NIR regions, respectively. The first principal component (PC) from the VIS/NIR spectra indicated variation WBS values was due primarily to absorption in the VIS region. Protein and absorption peaks at 1138 and 1390 nm, respectively, were present in the sec factor, with no absorption peaks in the visible region. The third PC indica absorption in the VIS region, and protein and fat in the NIR region. The fi 3 PC explained 61% of the variation in WBS, and suggest that this predictio is based on information in both the VIS and NIR spectra. It is not clear whether the information in the VIS/NIR spectra was sufficient for practical meat tenderness prediction, and samples with larger variation in WBS are needed to more accurately define this relationship. Key words: beef, tenderness, color, near-infrared