Determination Of Fresh Beef Conventional Physical Characteriatics By Near Infrared Spectroscopy

Fresh beef was adopted as the object in the research, the detection model of beef physical characteriatics by near infrared spectrum was established:(1) The near infrared spectrum of202beef samples was collected, and the spectra of all samples had the same trend, but different between samples. Means that the data of beef samples were representative, can be used to establish prediction model.(2)The optimal combination of denoising was wavelet Db6, decomposition level5, and this denoising treatment was used to establish the test model.(3) After pretreatment, and using PLS to establish model, the correlation were obviously improved. For L*, the smoothing preprocessing was best, for adhesiveness, cooking loss, b*, the1st der preprocessing was best, for hardness, springiness, chewiness, a*, the2nd der preprocessing was best, for WBSF, SNV combining with2nd der preprocessing was best.(4)For hardness, springiness, chewiness and adhesiveness, the optimum detection model correlation coefficient of calibration set were0.938,0.900,0.917,0.694, RPD were2.43,1.88,2.32,1.47, the models of hardness and chewiness had good prediction performance, and the performance of adhesiveness model was poor. For detection of tenderness, still need further study. For cooking loss, correlation coefficient of calibration and prediction set were0.848and0.764, RPD were1.84and1.56, can be used for prediction of cooking loss. For L*,a*, b*, RPD of calibration set were1.48,1.48,1.61, can be used for the generally detection.