J. Anim Sci.
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Published online first on October 26, 2007
J. Anim Sci. 1990. doi:10.2527/jas.2007-0095
© 2007 American Society of Animal Science
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J. Anim Sci., doi: 10.2527/jas.2007-0095
©Copyright, 2007, The American Society of Animal Science

ARTICLE

Using the Near-Infrared (VIS-NIR) System to Sort Various Beef "Middle and End Muscle Cuts" Into Tenderness Categories

D. M. Price 1, G. G. Hilton 1, D. L. VanOverbeke 1, J. B. Morgan 1*

1 Oklahoma State University, Stillwater, OK 74075

* To whom correspondence should be addressed. E-mail: bmorgan{at}okstate.edu.


  Abstract

The objectives of this study were to determine the effectiveness of a near infrared (VIS-NIR) system to predict the ultimate tenderness rating of various beef muscles and conclude if a relationship exists between predicted longissimus shear force and tenderness of other subprimal cuts. Carcasses (n = 768) were scanned with the VIS-NIR system in two commercial beef processing facilities. Carcasses were categorized based on their predicted 14-d longissimus slice shear force (SSF) value. Following carcass scanning, 100 carcasses were randomly selected based on their tenderness classification and subprimals (ribeye rolls, clods, knuckles, top sirloins, inside rounds, and eye of rounds) were removed, vacuum-packaged, and transported to the OSU Food and Agricultural Products Research Center, where 2.54 cm steaks (n = 6) were fabricated and stored in refrigerated conditions (1°C ± 1) and aged for 14-d. The center steak from right side subprimals was designated for SSF (longissimus) or Warner-Bratzler (WBS) shear force (all other subprimals) analysis. The remaining steaks were categorized based on predicted tenderness taken at 2-d postmortem with the VIS-NIR spectrophotometer and used in a consumer taste study. The test population of carcasses (n = 100) scanned in-plant predicted 27 carcasses as "tender", 45 carcasses as "intermediate", and 28 carcasses as "tough". The VIS-NIR system correctly classified 26 of the 28 (92.9% accuracy) "tough" carcasses. Overall consumer satisfaction was highest (P < 0.05) for steaks classified as tender and intermediate when compared to the steaks classified as tough. It was concluded that in-plant VIS-NIR scanning can properly identify and sort carcasses into tenderness groups which may lead to the development of certified "not tough" programs.

Key Words: Beef, Near-infrared, Quality grade, Tenderness






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Copyright © 2007 by the American Society of Animal Science.