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Use of near infrared spectroscopy for beef meat quality assessment: can NIRS measure tissue vitamin E?

Published online by Cambridge University Press:  20 November 2017

E Thomas ,
J R Scaife ,
I. Murray ,
A Rutter ,
E Cowie  and
G Colquhoun
E Thomas
Affiliation:
Department of Agriculture, University of Aberdeen, 581 King Street, Aberdeen, AB24 5UA, UK
J R Scaife
Affiliation:
Department of Agriculture, University of Aberdeen, 581 King Street, Aberdeen, AB24 5UA, UK
I. Murray
Affiliation:
Scottish Agricultural College, Craibstone, Estate, Aberdeen, AB21 9YA, UK
A Rutter
Affiliation:
School of Food and Consumer Studies, The Robert Gordon University, Aberdeen, AB15 4PH, UK
E Cowie
Affiliation:
School of Food and Consumer Studies, The Robert Gordon University, Aberdeen, AB15 4PH, UK
G Colquhoun
Affiliation:
Harbro Farm Sales Ltd, Markethill, Turriff, Aberdeenshire, AB53 4PA, UK
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Extract

Assessment of the quality characteristics of meat is time consuming and, due to the heterogeneity of muscle tissue, is subject to considerable variability. A cheap, fast, accurate and non-destructive method of assessment of meat with the potential to predict subsequent quality, would be useful to the meat industry. Near infra red spectroscopy (NIRS) offers this potential for rapid quality assessment and has been shown to be a valuble tool in the evaluation of a variety of meats (Cozzolino et al 1996)

Twenty beef bulls were selected from a commercial herd. Ten bulls (group US) were fed a standard barley-based ration consisting of (g kg–1 DM) barley, 900; GFS Beef 34 protein pellets, 100. Ten bulls (group S) were fed an identical ration supplemented with α-tocopherol acetate (ATA). The average daily intake of these diets was 10 kg DM head-1 d-1 over 100 days prior to slaughter.

Type
Programme
Information
Proceedings of the British Society of Animal Science , Volume 1999 , 1999 , pp. 58
Copyright
Copyright © The British Society of Animal Science 1999

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References

Cozzolino, D., Murray, I., Paterson, R And Scaife, J. R. (1996) Visible and near infrared reflectance spectroscopy for the determination of moisture, fat and protein in chicken breast and thigh muscle. J Near Infrared Spect., 4, 213–223.Google Scholar