Abstract
As adenosine 5-triphosphate (ATP) is automatically degraded during storage of beef, Ki-value increases. Froman experimental result showing that Ki-value was highly proportional to the volatile basic nitrogen (VBN) of beef, it wasconfirmed in this study that Ki-value could be a useful index for the freshness of beef. Therefore, a calibration model forestimating Ki-value was developed using near-infrared spectroscopy (NIRS) and principal component regression (PCR), andvalidated. The coefficient of determination (R2), standard error of calibration (SEC), and standard error of prediction (SEP)of the calibration model developed using the absorption spectra were 0.53, 8.7%, and 9.3%, respectively. To improve theprediction of the calibration model, the second-order derivative spectra were calculated and used to develop a calibrationmodel. The NIR wavelength range of 1200 to 1300 nm produced the best calibration model, of which the R2, SEC, and SEPwere 0.93, 8.3%, and 7.7%, respectively. It was concluded that it was feasible to estimate the freshness of beef throughmeasurement of Ki-value with NIRS.
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