Date of this Version
A hyperspectral imaging apparatus was developed and assembled to predict 14 d tenderness of beef steaks. USDA Choice and Select grade longissimus steaks (n=111) from between the 12th and 13th ribs were frozen at 14 days post-mortem, cut to 1-inch thickness, and thawed overnight for scanning, cooking, and obtaining slice shear force data. The model predicted three tenderness categories with 96.4% accuracy, correctly classifying 93 tender, nine intermediate and all five tough samples. One tender sample was misclassified as intermediate, and three intermediate samples were misclassified as tender. This hyperspectral imaging system was effective in predicting beef tenderness.