Prediction of Tenderness and other Quality Attributes of Beef by near Infrared Reflectance Spectroscopy between 750 and 1100 nm; Further Studies

A study into prediction of selected organoleptic properties (tenderness, juiciness, flavour, texture, chewiness and acceptability) of beef at 14 days post mortem using NIR spectroscopy (750–1100 nm) was performed. M. longissimus dorsi and semimembranosus were studied from a total of 75 animals. NIR was unable to predict satisfactorily the selected organoleptic properties of semimembranosus. For M. longissimus dorsi, best results were obtained for the prediction of tenderness (Warner–Bratzler shear force; R = 0.51). Predictive performance was improved if the sample set was segregated according to animal grade, sex, ultimate pH or day of bone out post mortem ( R = 0.54–0.72).