Abstract
Freeze-thaw accelerated the colour deterioration of beef with the increase of colour b* and the decrease of colour a* values (P < 0.05). The maximum exudate loss reached 22 % after the seventh freeze–thaw. A strong correlation between the transversal relaxation time T21 and thawing loss may mean that T21 water contributed to the exudate loss during freeze–thaw. Afterwards, competitive adaptive reweighted sampling-partial least square (CARS-PLS) has the best prediction in thawing loss of frozen/thawed beef with correlation coefficients of prediction (Rp) of 0.971, and root mean square error of prediction (RMSEP) of 1.436. Besides, Uninformative variable elimination-partial least squares (UVE-PLS) showed good prediction effects on colour values (Rp = 0.932 – 0.994) and water content (Rp = 0.928, RMSEP = 0.582) of frozen/thawed beef. Therefore, this work demonstrated that Raman spectroscopy coupled with multivariate calibration has a good ability for non-destructive prediction in colour and water-related properties of frozen/thawed beef.
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