Comparison between near infrared spectroscopy and hyperspectral imaging in predicting beef eating quality

Consumer perception of beef quality has been shown to be largely dependent upon three factors, which are tenderness, juiciness and flavour. Usually, objective evaluation of tenderness can be achieved by measuring the mechanical properties of the beef sample using slice shear force (SSF). The other two factors, juiciness and flavour are assessed by a sensory taste panel. Ultimate pH has a relationship to both juiciness and tenderness. However, both shear force tests and pH tests are unfeasible for fast-paced industry on-line use because they are costly, time-consuming and destructive. Thus, the aim of the present experiment was to develop an efficient approach to quantify shear force and pH as indicators of beef eating quality.