30D-13 |
Rapid beef property measurement using Non-contact ultrasound and NIR sensor integration technique |
B. K. CHO1, J. M. K. Irudayaraj1, and E. W. Mills2. (1) Agricultural & Biological Engineering Dept., The Pennsylvania State University, 108 Ag. Eng. BLDG., University Park, PA 16802, (2) Dairy and Animal Science Dept., The Pennsylvania State University, 304 ASI Bldg, University Park, PA 16802 This study describes the feasibility of a sensor integration method using NIR spectroscopy and the first known application of the non-contact ultrasound system for physical property measurement of beef. The non-contact ultrasound parameters, such as the velocity and the relative attenuation as well as the two principal component values from NIR spectra were measured and correlated with Warner-Bratzler shear force (WBSF), water holding capacity (WHC), pH, and cook loss using multivariate analysis. When the relative attenuation, velocity, principal component values, and beef types were used as inputs to the multivariate analysis, the coefficient of determination (R2) values for WBSF, WHC, pH, and cook loss were 0.868, 0.843, 0.516, and 0.941, respectively. Results demonstrated that the sensor integration technique using the non-contact ultrasound system and the NIR spectroscopy has a good potential for rapid, on-line, and automatic quality assessment in the beef industry.
Session 30D, Food Engineering: Physical and chemical properties
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