Chemometric Modeling of Fat, Cholesterol and Caloric Content of Fresh and Cooked Ground Beef with NIR Reflectance Spectroscopy

Author

Kandaswamy, J. ; Bajwa, S.G. ; Apple, J.K.

Author_Institution

Dept. of Biol. Eng., Arkansas Univ.

fYear

2005

fDate

8-10 Feb. 2005

Firstpage

52

Lastpage

58

Abstract

The objective of this study was to quantify fat, calories and cholesterol content in fresh and cooked ground beef using near-infrared (NIR) spectroscopy. Near-infrared reflectance measurements (356 to 1050 nm) were recorded from fresh and cooked patties. Partial least square (PLS) regression analysis of the spectrum resulted in validation R-square (R_Val) for each variable, such as fat, calories and cholesterol ranging from 0.91 to 0.98 for fresh and 0.73 to 0.93 for cooked category. Overall predictability for the AW region of the model had correlation coefficients ranging from 0.92 to 0.99 for fresh, and 0.78 to 0.96 in cooked category. This study indicated that NIR spectroscopy could be a useful tool for quality monitoring in the beef industry

Keywords

food products; infrared spectroscopy; least squares approximations; production facilities; quality control; reflectivity; regression analysis; spectrochemical analysis; 356 to 1050 nm; NIR reflectance spectroscopy; beef industry; caloric content; chemometric modeling; cholesterol content; cooked patties; fat content; fresh patties; ground beef; near-infrared reflectance measurements; near-infrared spectroscopy; partial least square regression analysis; quality monitoring; Animals; Biological system modeling; Biology; Biosensors; Least squares methods; Light sources; Moisture; Reflectivity; Spectroscopy; Variable speed drives;

fLanguage

English

Publisher

ieee

Conference_Titel

Sensors for Industry Conference, 2005

Conference_Location

Houston, TX

Print_ISBN

1-4244-0298-0

Type

conf

DOI

10.1109/SICON.2005.257869

Filename

4027454