Prediction of beef meat emulsion quality with apparent light backscatter extinction

Normalized light backscatter intensity (IN) response as a function of fat/lean ratio (RFL; 0.075, 0.25, and 0.33), chopping time (CT; 2, 5 and 8 min) and fiber separation distances (d; 2, 2.5 and 3 mm), were measured using a fiber optic spectrometer. Models based on the apparent light extinction coefficient (model I), fat/nonfat solid concentrations (model II), and the intensity ratio between optical distances (model III), were tested for IN0 prediction (IN at d = 0). Model I was significantly (P < 0.0001) better than model II for prediction at 570 nm (k), 8 min (CT), and 0.075 of RFL. Model III showed maximum geometry values and extinction coefficients for optical fiber separations of 2 and 2.5 mm, yielding the higher R 2 as RFL and wavelength increased. The results demonstrated a high correlation between functional properties of meat emulsion (i.e., RFL) and optical wavebands that may have potential for predicting IN0 using an optic sensor technology.