Prediction of beef freshness attributes using reflectance spectroscopy

Revealing the spoilage characteristics of refrigerated prepared beef steak by advanced bioinformatics tools

“…2F). According to the reported of Choi et al ., spoilage commences when the TVC value of meat reaches 6–7 log (CFU g −1 ) 33 . Before storage, the initial TVC in prepared beef steak was 4.89 ± 0.04 log CFU g −1 , and the total number of colonies on day 6 was 6.23 log CFU g −1 , indicating the beginning of spoilage.…”

Determination of the total viable count of Chinese meat dishes by near‐infrared spectroscopy: A predictive model

“…Although the best modeling method requires simple sample processing, and it is more complicated than nondestructive methods, our method is much simpler to use than the standard plate count method. However, there is still room for further improvement in the accuracy of the predictive model because of the wide variability of homemade dishes compared with raw meat and industrial food produced by standardized methods (Bonah et al, 2020;Choi et al, 2017;Tao et al, 2015;Yang et al, 2017;Zhao et al, 2019). These variations may be related to the addition of seasonings (Ji et al, 2014) and the influence of the preparation environment, which may also be related to the characteristics of the beef itself.…”

“…The characteristic spectral information is contained in the overtone vibrations of these hydrogen-containing groups, thus relating information about the different chemical components (Leng et al, 2021). Many studies have used NIR spectroscopy to evaluate the TVC of beef longissimus dorsi muscle (Achata et al, 2020), raw beef (Choi et al, 2017), raw pork (Zheng et al, 2017), and raw chicken fillets (Spyrelli et al, 2021). However, there have been few reports of the application of NIR spectroscopy to evaluate the TVC of Chinese meat dishes.…”