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Prediction of beef color using time‐domain nuclear magnetic resonance (TD‐NMR) relaxometry data and multivariate analyses
Author(s) -
Moreira Luiz Felipe Pompeu Prado,
Ferrari Adriana Cristina,
Moraes Tiago Bueno,
Reis Ricardo Andrade,
Colnago Luiz Alberto,
Pereira Fabíola Manhas Verbi
Publication year - 2016
Publication title -
magnetic resonance in chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.483
H-Index - 72
eISSN - 1097-458X
pISSN - 0749-1581
DOI - 10.1002/mrc.4456
Subject(s) - chemistry , relaxometry , tenderness , partial least squares regression , lightness , chemometrics , longissimus dorsi , multivariate statistics , relaxation (psychology) , metmyoglobin , nuclear magnetic resonance , analytical chemistry (journal) , food science , magnetic resonance imaging , chromatography , statistics , mathematics , artificial intelligence , myoglobin , medicine , psychology , social psychology , physics , organic chemistry , spin echo , computer science , radiology
Time‐domain nuclear magnetic resonance and chemometrics were used to predict color parameters, such as lightness (L*), redness (a*), and yellowness (b*) of beef ( Longissimus dorsi muscle) samples. Analyzing the relaxation decays with multivariate models performed with partial least‐squares regression, color quality parameters were predicted. The partial least‐squares models showed low errors independent of the sample size, indicating the potentiality of the method. Minced procedure and weighing were not necessary to improve the predictive performance of the models. The reduction of transverse relaxation time ( T 2 ) measured by Carr–Purcell–Meiboom–Gill pulse sequence in darker beef in comparison with lighter ones can be explained by the lower relaxivity Fe 2+ present in deoxymyoglobin and oxymyoglobin (red beef) to the higher relaxivity of Fe 3+ present in metmyoglobin (brown beef). These results point that time‐domain nuclear magnetic resonance spectroscopy can become a useful tool for quality assessment of beef cattle on bulk of the sample and through‐packages, because this technique is also widely applied to measure sensorial parameters, such as flavor, juiciness and tenderness, and physicochemical parameters, cooking loss, fat and moisture content, and instrumental tenderness using Warner Bratzler shear force. Copyright © 2016 John Wiley & Sons, Ltd.