VIS-NIRS to predict meat quality is anatomical point specific.
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The Vis-NIRS is a non-destructive, simple, rapid, and safe method for evaluating meat quality. Studies using VIS/NIRS to predict the meat quality are based mainly in information collected on longissimus thoracis (LT), at 12th rib, which differs in quality from LT at 5th rib. Accordingly, the present study aimed to create VIS/NIRS calibrations models for LT at 5th (LT5) and 12th rib (LT12) and test their accuracy to predict meat quality of beef samples. A total of 1,508 steer and heifer carcasses, averaging 20 months (± 4.00) were used in this study.
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Cooking loss, Dripping loss, Online evaluation, Color, Spectroscopy, Meat tenderness