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首页> 外文会议>Conference on Monitoring Food Safety, Agriculture, and Plant Health; Oct 29-30, 2003; Providence, Rhode Island, USA >Predicting beef tenderness using near-infrared spectroscopy
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Predicting beef tenderness using near-infrared spectroscopy

机译：使用近红外光谱法预测牛肉的嫩度

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摘要

A near-infrared spectral reflectance system was developed and tested online to predict 14-day aged, cooked beef tenderness. A contact probe with a built-in tungsten-halogen light source supplied broadband light to the ribeye surface. Fiberoptics in the probe transmitted reflected light to a spectrometer with a spectral range of 400-2500 nm. In the first phase, streak samples (n=292) were brought from packing plants to the lab and scanned with the spectrometer. After scanning, samples were vacuum-packaged and aged for 14 days. They were then cooked in an impingement oven to an internal temperature of 70?C. Slice-shear force values were recorded for tenderness reference. In phase two, the spectrometer was modified for packing plant conditions. Spectral scans were obtained on-line on ribbed carcasses (n=276). A partial least square regression model was developed to predict tenderness scores from spectral reflectance. In phase three, the developed model was validated by scanning carcasses (n=200) on-line. The predicted shear-force values and samples were sent to the U.S. Meat Animal Research Center for third-party validation. At up to 70% certification levels, the system was able to successfully sort tough from tender carcasses.
机译：开发并在线测试了近红外光谱反射系统，以预测14天熟牛肉的嫩度。带有内置钨卤灯光源的接触式探头向肋眼表面提供了宽带光。探头中的光纤将反射光传输到光谱范围为400-2500 nm的光谱仪。在第一阶段，将条纹样品（n = 292）从包装厂带到实验室，并用光谱仪进行扫描。扫描后，将样品真空包装并老化14天。然后将它们在冲击烤箱中烹饪至内部温度为70°C。记录切片剪切力值以供压痛参考。在第二阶段中，对光谱仪进行了修改，以适应包装厂的条件。在肋骨上在线获得光谱扫描（n = 276）。开发了偏最小二乘回归模型以根据光谱反射率预测嫩度分数。在第三阶段，通过在线扫描屠体（n = 200）验证了开发的模型。预测的剪切力值和样品被发送到美国肉类动物研究中心进行第三方验证。在高达70％的认证水平下，该系统能够成功地将嫩肉cas体分类。

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