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Ultrasonic Spectral Analysis for Beef Sensory Attributes
Author(s) -
PARK B.,
WHITTAKER A.D.,
MILLER R.K.,
HALE D.S.
Publication year - 1994
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.1365-2621.1994.tb08107.x
Subject(s) - tenderness , sensory system , ultrasonic sensor , flavor , mathematics , palatability , connective tissue , muscle fibre , food science , pattern recognition (psychology) , artificial intelligence , chemistry , computer science , medicine , biology , anatomy , radiology , pathology , neuroscience , skeletal muscle
Ultrasonic spectral feature analysis was conducted for measuring beef sensory attributes noninvasively. Spectral features were compared with instrumental texture, chemical and sensory evaluation measures. The most significant (P <0.05) ultrasonic parameter was the number of local maxima for juiciness (ρ=0.49), connective tissue amount (ρ=0.52), flavor intensity (ρ=0.39), percent total collagen (ρ=0.34), and shear force (ρ=0.51). However, the central (resonant) frequency was the most dominant parameter for tenderness (ρ=0.45; P <0.05). Multivariate linear regression models were developed for predicting each palatability attribute. Standard errors of calibration for models were 0.253 for juiciness, 0.745 for muscle fiber tenderness, 0.244 for connective tissue amount, 0.754 for overall tenderness, and 0.224 for flavor intensity. Accuracy of prediction models was not adequate for use as a tool but this approach has potential for nondestructive sensory attribute measurement.