Using the near-infrared system to sort various beef middle and end muscle cuts into tenderness categories

Journal of Animal Science

Volumn 86, Issue 2, 2008, Pages 413-418

  Price, D M ^a   Hilton, G G ^a   VanOverbeke, D L ^a   Morgan, J B ^a  

^a OKLAHOMA STATE UNIVERSITY   (United States)

Author keywords

Beef; Near infrared; Quality grade; Tenderness

Indexed keywords

ANIMAL; ANIMAL DISEASE; ARTICLE; CATTLE; CLASSIFICATION; CONSUMER; COOKING; FOOD HANDLING; FOOD PRESERVATION; GOVERNMENT; HUMAN; MEAT; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; PHYSIOLOGY; PREDICTION AND FORECASTING; QUALITY CONTROL; SKELETAL MUSCLE; STANDARD; TASTE; TIME; UNITED STATES;

ANIMALS; CATTLE; CONSUMER SATISFACTION; COOKERY; FOOD HANDLING; FOOD PRESERVATION; HUMANS; MEAT; MUSCLE, SKELETAL; PREDICTIVE VALUE OF TESTS; QUALITY CONTROL; SPECTROSCOPY, NEAR-INFRARED; TASTE; TIME FACTORS; UNITED STATES; UNITED STATES DEPARTMENT OF AGRICULTURE;

EID: 38949106145     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/jas.2007-0095     Document Type: Article

References (13)

1. CAMO. 1998. The Unscrambler User Guide. Ver. 7.1 CAMO Inc., Corvallis, OR.
2. Esbenson, K. H. 2001. Multivariate data analysis - in practice. An introduction to multivariate data analysis and experimental design. 5th ed. CAMO Inc., Corvallis, OR.
3. Hruschka, W. R. 2001. Data Analysis: Wavelength selection methods. Pages 39-58 in Near-Infrared Technology in the Agricultural and Food Industries. P. Williams and K. Norris., ed. Am. Soc. Cereal Chem., St. Paul, MN.
4. Huang, Y., R. E. Lacey, L. L. Moore, R. K. Miller, A. D. Whittaker, and J. Ophir. 1997. Wavelet textural features from ultrasonic elastograms for meat quality prediction. Trans. ASAE 40:1741-1748.
5. Leroy, B., S. Lambotte, O. Dotreppe, H. Lecocq, L. Istasse, and A. Clinquart. 2003. Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra. Meat Sci. 66:45-54.
6. McKenna, D. R., D. L. Roebert, P. K. Bates, T. B. Schmidt, D. S. Hale, D. B. Griffin, J. W. Savell, J. C. Brooks, J. B. Morgan, T. H. Montgomery, K. E. Belk, and G. C. Smith. 2002. National Beef Quality Audit - 2000: Survey of targeted cattle and carcass characteristics related to quality, quantity, and value of fed steers and heifers. J. Anim. Sci. 80:1212-1222.
7. National Association of Meat Purveyors. 1992. The Meat Buyers Guide 3rd ed. Natl. Assoc. Meat Purveyors, Reston, VA.
8. National Live Stock and Meat Board. 1995. Beef Customer Satisfaction. A report to the industry. Natl. Live Stock Meat Board, Chicago, IL.
9. Rødbotten, R., B. N. Nilsen, and K. I. Hildrum. 2000. Prediction of beef quality attributes from early post mortem near infrared reflectance spectra. Food Chem. 69:427-436.
10. Shackelford, S. D., T. L. Wheeler, and M. Koohmaraie. 1997. Tenderness classification of beef. I. Evaluation of beef longissimus shear force at 1 or 2 days postmortem as a predictor of aged beef tenderness. J. Anim. Sci. 75:2417-2422.
11. Shackelford, S. D., T. L. Wheeler, and M. Koohmaraie. 1999. Tenderness classification of beef. II. Design and analysis of a system to measure beef longissimus shear force under commercial processing conditions. J. Anim. Sci. 77:1474-1481.
12. Wheeler, T. L., D. Vote, J. M. Leheska, S. D. Shackelford, K. E. Belk, D. M. Wulf, B. L. Gwartney, and M. Koohmaraie. 2002. The efficacy of three objective systems for identifying beef cuts that can be guaranteed tender. J. Anim. Sci. 80:3315-3327.
13. Wulf, D. M., and J. K. Page. 2000. Using measurements of muscle color, pH, and electrical impedance to augment the current USDA beef quality grading standards and improve the accuracy and precision of sorting carcasses into palatability groups. J. Anim. Sci. 78:2595-2607.