Blending Ground Beef to Control Fat Content Using Simulated On–line Spectroscopic Measurements

Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review

“…However, it did not show how or whether these measurements could effectively eliminate a blending step. Thus, thereafter, a simulation was used by Anderson and Walker (2003b) to demonstrate the efficacy of on-line visible/near infrared spectroscopic measurements of fat content in the streams of ground beef to achieve a target fat content in a final blender. Three styles of control limits (constant limit, tapered limit, and funnel limit) were tested for the model, which was calibrated by more than 10,000 spectra from 31 blocks of frozen beef.…”

Optical Determination of Solid Fat Content in Fats and Oils: Effects of Wavelength on Estimated Accuracy

“…Previous studies have examined the SFC of food products using visible and NIR spectroscopy. [24,25] These techniques estimate SFC from a broad visible/NIR optical spectrum using a commercial spectrometer and chemometric analysis. However, a commercial spectrometer is an expensive instrument that performs measurements at a single temperature.…”

In-Line Analysis of Ground Beef Using a Diode Array near Infrared Instrument on a Conveyor Belt

“…However, in recent years, a range of equipment for in-line analysis of meat has been developed, based on principles like electrical conductivity or impedance, ultrasonics, electromagnetic scanning, video image analysis, fluorescence spectroscopy, 4 microwave, 5 X-rays 6 and NIR. [7][8][9][10][11] New in-line NIR analytical instruments for meat applications include NIR reflectance instruments 7,8 NIR transmission instruments 9 and diode array NIR instruments. 10,11 The first in-line meat application with an NIR instrument was reported by Isaksson et al 7 Calibrations were developed for fat, moisture and protein in 48 small (20 kg) beef batches.…”

“…[7][8][9][10][11] New in-line NIR analytical instruments for meat applications include NIR reflectance instruments 7,8 NIR transmission instruments 9 and diode array NIR instruments. 10,11 The first in-line meat application with an NIR instrument was reported by Isaksson et al 7 Calibrations were developed for fat, moisture and protein in 48 small (20 kg) beef batches. The meat samples were produced by grinding meat through hole plates of 4, 8, 13 and 19 mm diameter and the NIR spectral data were collected for 3 × 5 s on each batch.…”