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Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics
Cama-Moncunill, Raquel Cafferky, Jamie Augier, Caroline Sweeney, Torres Allen, Paul Ferragina, Alessandro Sullivan, Carl Cromie, Andrew Hamill, Ruth M.
Cama-Moncunill, Raquel
Cafferky, Jamie
Augier, Caroline
Sweeney, Torres
Allen, Paul
Ferragina, Alessandro
Sullivan, Carl
Cromie, Andrew
Hamill, Ruth M.
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2020-09
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Raquel Cama-Moncunill, Jamie Cafferky, Caroline Augier, Torres Sweeney, Paul Allen, Alessandro Ferragina, Carl Sullivan, Andrew Cromie, Ruth M. Hamill, Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics, Meat Science, Volume 167, 2020, 108157, ISSN 0309-1740, https://doi.org/10.1016/j.meatsci.2020.108157.
Abstract
Rapid prediction of beef quality remains a challenge for meat processors. This study evaluated the potential of Raman spectroscopy followed by chemometrics for prediction of Warner-Bratzler shear force (WBSF), intramuscular fat (IMF), ultimate pH, drip-loss and cook-loss. PLS regression models were developed based on spectra recorded on frozen-thawed day 2 longissimus thoracis et lumborum muscle and validated using test sets randomly selected 3 times. With the exception of ultimate pH, models presented notable performance in calibration (R2 ranging from 0.5 to 0.9; low RMSEC) and, despite variability in the results, promising predictive ability: WBSF (RMSEP ranging from 4.6 to 9 N), IMF (RMSEP ranging from 0.9 to 1.1%), drip-loss (RMSEP ranging from 1 to 1.3%) and cook-loss (RMSEP ranging from 1.5 to 2.9%). Furthermore, the loading values indicated that the physicochemical variation of the meat influenced the models. Overall, results indicated that Raman spectroscopy is a promising technique for routine quality assessments of IMF and drip-loss, which, with further development and improvement of its accuracy could become a reliable tool for the beef industry.