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Prediction of meat quality traits in the abattoir using portable and hand-held near-infrared spectrometers

Articolo
Data di Pubblicazione:
2020
Abstract:
The use of near-infrared spectrometers (NIRS) for predicting meat quality traits directly in the abattoir was tested with three trials. For the calibration trial, spectra were acquired from the cross-cut surface of the Longissimus thoracis muscle on 1166 carcasses of Piemontese young bulls with a portable visible-near-infrared spectrometer (Vis-NIRS) and with a small hand-held instrument (Micro-NIRS). A sample of the same muscle was analyzed to provide the reference. Validation statistics of the two instruments were similar. Predictabilities of meat color and purge loss were good, whereas for the other traits they were less promising. The repeatability trial showed that post-slaughter factors, not predictable by NIR spectra collected in the abattoir, affect reference meat quality values. A trial under operative conditions showed that both spectrometers were able to capture the major sources of variation in most of the meat quality traits. Overall, NIRS could be used to predict the animals' “native” characteristics exploitable for genetic improvement of meat quality traits.
Tipologia CRIS:
03A-Articolo su Rivista
Keywords:
Beef quality, Portable NIRS, Meat color, Meat purge loss, Meat cooking loss
Elenco autori:
Simone Savoia, Andrea Albera, Alberto Brugiapaglia, Liliana Di Stasio, Alessandro Ferragina, Alessio Cecchinato, Giovanni Bittante
Autori di Ateneo:
BRUGIAPAGLIA Alberto
Link alla scheda completa:
https://iris.unito.it/handle/2318/1763911
Link al Full Text:
https://iris.unito.it/retrieve/handle/2318/1763911/1555497/AAM_Brugiapaglia_Meat_Science.pdf
Pubblicato in:
MEAT SCIENCE
Journal
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