As adenosine 5'-triphosphate (ATP) is automatically degraded during storage of beef, Ki-value increases. From an experimental result showing that Ki-value was highly proportional to the volatile basic nitrogen (VBN) of beef, it was confirmed in this study that Ki-value could be a useful index for the freshness of beef. Therefore, a calibration model for estimating Ki-value was developed using near-infrared spectroscopy (NIRS) and principal component regression (PCR), and validated. The coefficient of determination (R{sup}2), standard error of calibration (SEC), and standard error of prediction (SEP) of the calibration model developed using the absorption spectra were 0.53, 8.7%, and 9.3%, respectively. To improve the prediction of the calibration model, the second-order derivative spectra were calculated and used to develop a calibration model. The NIR wavelength range of 1200 to 1300 nm produced the best calibration model, of which the R{sup}2, SEC, and SEP were 0.93, 8.3%, and 7.7%, respectively. It was concluded that it was feasible to estimate the freshness of beef through measurement of Ki-value with NIRS.
展开▼
