Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm

Meat Science

Volumn 49, Issue 4, 1998, Pages 399-409

  Byrne, C E ^a   Downey, G ^a   Troy, D J ^a   Buckley, D J ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032132414     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00005-9     Document Type: Article

References (15)

1. Beck, G., Durr, R. and Eichinger, H. (1991) Reflectance measurements in the visible and near infrared range for the determination of different beef meat qualities. Proceedings: 37th International Congress of Meat Science and Technology 1, 44-47.
2. Bouveresse, E. and Massart, D. L. (1996) Standardisation of near infrared spectrometric instruments: a review. Vibrational Spectroscopy 11, 3-15.
3. Byrne, C. E., Troy, D. J., Downey, G. and Buckley, D. J. (1997) Near infrared spectroscopy as a meat quality indicator. Proceedings: 43rd International Congress of Meat Science and Technology G2-5, 644-645.
4. Downey, G., Robert, P., Bertrand, D. and Kelly, P. M. (1990) Classification of commercial skim milk powders according to heat treatment using factorial discriminant analysis of near infrared reflectance spectra. Applied Spectroscopy 44, 150-155.
5. Dransfield, E. (1994) Optimisation of tenderisation, ageing and tenderness. Meat Science 36, 105-121.
6. Ellekjaer, M. R., Hildrum, K. I., Naes, T. and Isaksson, T. (1993) Determination of the sodium chloride content of sausages by near infrared spectroscopy. Journal of Near Infrared Spectroscopy 1, 65-75.
7. Hildrum, K. I., Isaksson, T., Naes, T., Nilsen, B. N., Rodbotten, M. and Lea, P. (1995) Near infrared reflectance spectroscopy in the prediction of sensory properties of beef. Journal of Near Infrared Spectroscopy 3, 81-87.
8. Lepetit, J. and Culioli, J. (1994) Mechanical properties of meat. Meat Science 36, 203-208.
9. May, S. G., Dolezal, H. G., Gill, D. R., Ray, F. K. and Buchanan, D. S. (1992) Effect of days fed, carcass grade traits and subcutaneous fat removal on post mortem muscle characteristics. Journal of Animal Science 70, 444-453.
10. Mitsumoto, M., Maeda, S., Mitsuhashi, T. and Ozawa, S. (1991) Near infrared spectroscopy determination of physical and chemical characteristics in beef cuts. Journal of Food Science 56, 1493-1496.
11. Osborne, B. G. and Fearn, T. (1986) Near Infrared Spectroscopy in Food Analysis. Harlow-Longman Science and Technology, Essex.
12. Shackelford, S. D., Koohmaraie, M., Whipple, G., Wheeler, T. L., Miller, M. F., Crouse, J. D. and Reagan, J. O. (1991) Predictors of beef tenderness: development and verification. Journal of Food Science 56, 1130-1135.
13. Siriex, A. and Downey, G. (1993) Commercial wheat flour authentication by discriminant analysis of near infrared reflectance spectra. Journal of Near Infrared Spectroscopy 1, 187-197.
14. Williams, P. and Norris, K. H. (1987) Near Infra-red Technology in the Agricultural and Food Industries. AACC Inc., Minnesota.
15. Zamora, F., Debiton, E., Lepetit, J., Lebert, A., Dransfield, E. and Ouaili, A. (1996) Prediction variability of ageing and toughness in beef M. longissimus lumborum et thoracis. Meat Science 43, 321-333.