Performance of different portable and hand-held near-infrared spectrometers for predicting beef composition and quality characteristics in the abattoir without meat sampling

Abstract

The availability of portable and handheld NIR instruments on the market opens up new possibilities in meat analysis. However, there is lack of research comparing different NIR instruments for evaluating beef characteristics from spectra obtained directly on the meat surface. Our aim, therefore, was to build and test calibration and prediction models for predicting beef characteristics, and to compare the performances of three NIR instruments differing in size and characteristics: a transportable visible-NIR spectrometer (Vis-NIRS), a portable (NIRS), and a hand-held Micro-NIRS. Spectra were collected from 178 beef samples (Longissimus thoracis muscle) from the meat surface in the abattoir. The spectra were subjected to different mathematical pretreatments then partial least square regressions. The results showed that all instruments predicted dry matter, protein and lipids with R2VAL 0.23 to 0.70; pH and cooking loss R2VAL 0.19 to 0.25; and color R2VAL 0.35 to 0.77. Overall, the prediction performances of the three instruments were similar, although Micro-NIRS performed better in some respects.