Measuring Fat Content of Ground Beef Stream Using On–line Visible/Nir Spectroscopy

Spectroscopic evaluation of the nutrient value of ground beef patties

“…The corresponding %SEP with respect to mean were 7.6% for cholesterol, 7.1% for fat, 2.1% for calorie, and 4.6% for moisture, all fairly small. The %SEP was below the range of the 3.8-5.3% reported for calories, but higher than the <1%, 2.3%, and up to 3% reported for fat and moisture in ground or emulsified beef (Lanza, 1983;Anderson and Walker, 2003;Clark and Short, 1994). This study used a significantly broader range of fat and moisture levels, compared to the studies reported above.…”

“…In meat products, NIRS has been used for sensory analysis and nutrient labeling (Ortiz-Somovilla et al, 2007;Uddin et al, 2006;Park et al, 1998;Osborne, 1981). Most of the NIRS research on beef was focused on estimation of fat, protein, and moisture content of beef in either steak, emulsified or ground form (Anderson and Walker, 2003;Togerson et al, 2003;Clark and Short, 1994;Mitsumoto et al, 1991;Lanza, 1983). Most of these studies showed correlation coefficients above 0.90 for chemometric models based on spectral data to predict fat, moisture and calories, and standard error of prediction (SEP) of less than 3% for fat and moisture content.…”

“…Most of the NIRS studies on beef reported in the past were conducted on raw meat, and utilized PLSR modeling of NIR (1100-2500 nm) spectra of the meat product for predicting fat and proteins content (Khodabux et al, 2007;Uddin et al, 2006;Anderson and Walker, 2003;Togerson et al, 2003). The visible and near-infrared (VNIR) region representing 400-1100 nm is not studied extensively for its potential to estimate nutrient concentrations in ground beef.…”

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

“…With the purpose of eliminating blending steps and improving the quality of blended beef, Anderson and Walker (2003a) applied the Perten DA700 NIR/VIS analysis system for measuring fat content in ground beef in the moving stream of meat formed by a grinder equipped with a custom forming head. The measurements on 27 kg blocks of beef achieved high accuracy with SEP (Standard Error of Prediction) of 1.00-1.68% for the calibration set and 2.15-2.28% for the validation set.…”

RETRACTED: VIS/NIR hyper-spectroscopy technique for the measurement of moisture and fat contents of breaded-fried chicken nuggets

“…Alomar, Gallo, Castaneda, and Fuchslocher (2003) investigated the prediction ability of NIRS for chemical compositions of raw beef meats. Anderson and Walker (2003) also studied the application of on-line VIS/NIR spectroscopy to determine the fat content in ground beef stream and reported a high accuracy with standard error of prediction (SEP) of 1.00-1.68% for calibration and 2.15-2.28% for validation. Yavari, Hamedi, and Haghbin (2009) using VIS/NIR hyper-spectral analysis studied the quality of used frying oils.…”