Prediction of beef meat emulsion quality with apparent light backscatter extinction

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Normalized light backscatter intensity ( I N ) response as a function of fat/lean ratio ( R FL ; 0.075, 0.25, and 0.33), chopping time (CT; 2, 5 and 8 min) and fiber separation distances ( d ; 2, 2.5 and 3 mm), were measured using a fiber optic spectrometer. Models based on the apparent light extinction coefficient (model I), fat/nonfat solid concentrations (model II), and the intensity ratio between optical distances (model III), were tested for I N 0 prediction ( I N at d = 0). Model I was significantly ( P < 0.0001) better than model II for prediction at 570 nm ( λ ), 8 min (CT), and 0.075 of R FL . Model III showed maximum geometry values and extinction coefficients for optical fiber separations of 2 and 2.5 mm, yielding the higher R 2 as R FL and wavelength increased. The results demonstrated a high correlation between functional properties of meat emulsion (i.e., R FL ) and optical wavebands that may have potential for predicting I N 0 using an optic sensor technology.