Date of this Version
Published in Meat Science 69 (2005) 409–415. DOI:10.1016/j.meatsci.2004.08.011
The current experiment was conducted to evaluate the on-line application of visible and near-infrared spectroscopy (VISNIR) to US Select carcasses during commercial beef carcass grading procedures to predict tenderness of longissimus steaks after 14 days of refrigerated storage. A regression model was calibrated using 146 carcasses and tested against an additional 146 carcasses. Carcasses were segregated into VISNIR-based tenderness classes based on whether their VISNIR-predicted slice shear force value was less than (tender) or greater than (tough) the median predicted slice shear force value. Carcasses classified as tender by VISNIR had a lower mean SSF value, were less likely to have slice shear force values greater than 245 N, had higher trained sensory panel tenderness ratings, and were less likely to have trained sensory panel tenderness ratings below slightly tender than were carcasses classified as tough (P < 0.001). This technology might be useful for identification of US Select carcasses that excel in longissimus tenderness.