Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse.
Meat Sci 2023;
200:109169. [PMID:
37001445 DOI:
10.1016/j.meatsci.2023.109169]
[Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2022] [Revised: 03/14/2023] [Accepted: 03/16/2023] [Indexed: 03/22/2023]
Abstract
Only few studies have used Near-Infrared (NIR) spectroscopy to assess meat quality traits directly in the chiller. The aim of this study was therefore to investigate the ability of a handheld NIR spectrometer to predict marbling scores on intact meat muscles in the chiller. A total of 829 animals from 2 slaughterhouses in France and Italy were involved. Marbling was assessed according to the 3G (Global Grading Guaranteed) protocol using 2 different scores. NIR measurements were collected by performing 5 scans at different points of the Longissimus thoracis. An average MSA marbling score of 330-340 was obtained in the two countries. The prediction models provided a R2 in external validation between 0.46 and 0.59 and a standard error of prediction between 83.1 and 105.5. Results did provide a moderate prediction of the marbling scores but can be useful in the European industry context to predict classes of MSA marbling.
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