Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm.

Heifers (n = 70) were slaughtered and hung conventionally in an industrial meat plant. Near infrared (NIR) spectroscopy was studied for its ability to predict selected meat quality attributes, i.e. Warner-Bratzler shear force (WBSF), sensory tenderness, texture, flavour and acceptability. Freshly cut steaks (2.5 cm thick) were taken from the longissimus dorsi (LD) muscle at 1, 2, 7 and 14 days post mortem for NIR analysis. Other samples (also 2.5 cm thick) were taken at 2, 7 and 14 days post mortem, vacuum-packaged in plastic bags and stored at -20 °C for WBSF measurement and sensory analysis. Heifers were slaughtered in two groups; between slaughterings, replacement of the spectrophotometer lamp and lamp assembly was necessitated by a bulb failure. Using principal component regression (PCR), correlation coefficients of 0.82 and 0.73 were obtained for the prediction of WBSF in sample sets 1 and 2, respectively. On merging both sample sets, this value was lowered slightly (r = 0.61). Correlation coefficients obtained for the prediction of tenderness, texture, flavour and acceptability were 0.67, 0.53, 0.51 and 0.46 respectively (set 1); 0.72, 0.71, 0.45 and 0.67 (set 2); 0.53, 0.54, 0.24 and 0.42 (combined sets).