Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study.

@article{Liu2003PredictionOC,
  title={Prediction of color, texture, and sensory characteristics of beef steaks by visible and near infrared reflectance spectroscopy. A feasibility study.},
  author={Yongliang Liu and Brenda G Lyon and William R. Windham and Carolina Eva Realini and Timothy D. Pringle and Susan K. Duckett},
  journal={Meat science},
  year={2003},
  volume={65 3},
  pages={1107-15}
}
Color, instrumental texture, and sensory attributes of steaks from 24 beef carcasses at 2, 4, 8, 14, and 21 days post mortem were predicted by visible/near infrared (visible/NIR) reflectance spectroscopy in 400-1080 nm region. Predicting the Hunter a, b, and E* yielded the coefficient of determination (R(2)) in calibration to be 0.78-0.90, and R(2) was between 0.49 and 0.55 for tenderness, Hunter L, sensory chewiness and juiciness. The prediction R(2) for tenderness was in the range of 0.22-0… CONTINUE READING

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