Application of Raman spectroscopy and chemometric techniques to assess sensory characteristics of young dairy bull beef

Abstract

This work aims to develop a rapid analytical technique to predict beef sensory attributes using Raman spectroscopy (RS) and to investigate correlations between sensory attributes using chemometric analysis. Beef samples (n = 72) were obtained from young dairy bulls (Holstein-Friesian and Jersey×Holstein-Friesian) slaughtered at 15 and 19 months old. Trained sensory panel evaluation and Raman spectral data acquisition were both carried out on the same longissimus thoracis muscles after ageing for 21 days. The best prediction results were obtained using a Raman frequency range of 1300–2800 cm−1. Prediction performance of partial least squares regression (PLSR) models developed using all samples were moderate to high for all sensory attributes (R2CV values of 0.50–0.84 and RMSECV values of 1.31–9.07) and were particularly high for desirable flavour attributes (R2CVs of 0.80–0.84, RMSECVs of 4.21–4.65). For PLSR models developed on subsets of beef samples i.e. beef of an identical age or breed type, significant improvements on prediction performances were achieved for overall sensory attributes (R2CVs of 0.63–0.89 and RMSECVs of 0.38–6.88 for each breed type; R2CVs of 0.52–0.89 and RMSECVs of 0.96–6.36 for each age group). Chemometric analysis revealed strong correlations between sensory attributes. Raman spectroscopy combined with chemometric analysis was demonstrated to have high potential as a rapid and non-destructive technique to predict the sensory quality traits of young dairy bull beef.