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Near‐Infrared Spectroscopy Determination of Physical and Chemical Characteristics in Beef Cuts
Author(s) -
MITSUMOTO MITSURU,
MAEDA SATOSHI,
MITSUHASHI TADAYOSHI,
OZAWA SHINOBU
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb08623.x
Subject(s) - transmittance , optical fiber , near infrared spectroscopy , near infrared reflectance spectroscopy , spectroscopy , reflectivity , wavelength , analytical chemistry (journal) , fiber , infrared , chemistry , linear correlation , materials science , optics , chromatography , optoelectronics , mathematics , composite material , physics , quantum mechanics , statistics
The qualities of beef cuts were compared with near‐infrared (NIR) spectroscopy readings using reflectance, transmittance and a fiber optic probe. Multiple linear regression analyses were used to select the optimum wavelengths for estimating beef properties. High multiple correlation coefficients (R) were obtained for Warner‐Bratzler shear value (R = 0.798−0.826), protein (R = 0.822−0.904), moisture (R = 0.895−0.941), fat (R = 0.890−0.965) and energy content (R = 0.899−0.961) with each reflectance, transmittance and using the fiber optic probe. Total pigment content also highly correlated with optical densities using transmittance (R = 0.946) and the fiber optic probe (R = 0.893). NIR with a fiber optic probe is a useful tool for determining physical and chemical characteristics of beef.