Application of Near Infrared Spectroscopy in Rapid Evaluation of Beef Quality in Controlled Freezing Point Storage
XU Qian1, ZHU Qiujin2,3,4,*, YE Chun2, WANG Wenxiu2
1. Qiannan Institute for Food and Drug Control, Duyun 558000, China; 2.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 3. Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China; 4. National Beef Processing Technology Research and Detection Sub-Centre, Huishui 550600, China
Abstract：In this experiment, a rapid quantitative detection method was proposed by near infrared spectroscopy (NIR) for beef quality during ice temperature storage. The calibration models of beef pH, water loss, TVB-N and color value (L*/a*) were established by NIR technique allowing the simultaneous predication of several beef quality indicators. The correlation coefficient (R2) of the calibration models were all above 0.70 and the R2 values for the predicted and actual values were all above 0.90. The calibration models had high prediction accuracy. Furthermore, cluster analysis was used to categorize the near infrared spectral data of beef stored for different durations. The results showed that based on the near infrared spectral data meat freshness was categorized well. NIR is suitable for rapid and non-invasive estimation beef quality and freshness as an alternative to the traditional detection method.
许 倩，朱秋劲，叶 春，王文秀. 近红外光谱分析技术快速检测冰温贮藏牛肉品质[J]. 肉类研究, 2015, 29(3): 23-26.
XU Qian, ZHU Qiujin, YE Chun, WANG Wenxiu. Application of Near Infrared Spectroscopy in Rapid Evaluation of Beef Quality in Controlled Freezing Point Storage. Meat Research, 2015, 29(3): 23-26.
