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dc.contributor.authorCafferky, Jamie
dc.contributor.authorSweeney, Torres
dc.contributor.authorAllen, Paul
dc.contributor.authorSahar, Amna
dc.contributor.authorDowney, Gerard
dc.contributor.authorCromie, A. R.
dc.contributor.authorHamill, Ruth
dc.date.accessioned2019-09-02T10:54:32Z
dc.date.available2019-09-02T10:54:32Z
dc.date.issued2019-08-16
dc.identifier.citationCafferky, J., Sweeney, T., Allen, P., Sahar, A., Downey, G., Cromie, A. and Hamill, R. (2019). Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M. longissimus thoracis et lumborum. Meat Science, 159, 107915. doi: https://dx.doi.org/10.1016/j.meatsci.2019.107915en_US
dc.identifier.urihttp://hdl.handle.net/11019/1776
dc.descriptionpeer-revieweden_US
dc.description.abstractThe aim of this study was to calibrate chemometric models to predict beef M. longissimus thoracis et lumborum (LTL) sensory and textural values using visible-near infrared (VISNIR) spectroscopy. Spectra were collected on the cut surface of LTL steaks both on-line and off-line. Cooked LTL steaks were analysed by a trained beef sensory panel as well as undergoing WBSF analysis. The best coefficients of determination of cross validation (R2CV) in the current study were for textural traits (WBSF = 0.22; stringiness = 0.22; crumbly texture = 0.41: all 3 models calibrated using 48 h post-mortem spectra), and some sensory flavour traits (fatty mouthfeel = 0.23; fatty after-effect = 0.28: both calibrated using 49 h post-mortem spectra). The results of this experiment indicate that VISNIR spectroscopy has potential to predict a range of sensory traits (particularly textural traits) with an acceptable level of accuracy at specific post-mortem times.en_US
dc.description.sponsorshipThis work is funded by the BreedQuality project (11/SF/311) which is supported by The Irish Department of Agriculture, Food and the Marine (DAFM) under the National Development Plan 2007–2013.
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesMeat Science;Vol. 159
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectVisible-near infrared spectroscopyen_US
dc.subjectChemometricsen_US
dc.subjectBeef qualityen_US
dc.subjectTrained sensory panelen_US
dc.subjectShear forceen_US
dc.subjectResearch Subject Categories::NATURAL SCIENCESen_US
dc.titleInvestigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M. longissimus thoracis et lumborumen_US
dc.typeArticleen_US
dc.embargo.terms2020-08-16en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.meatsci.2019.107915
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber11/SF/311en_US


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