Color and ph evaluation of chilled beef with the influence of tvb-n using texture analysis technique

The purpose of this study is to predict the pH and color of chilled beef along different muscle fiber directions with the influences of TVB-N content by using the texture analysis method. A linear correlation was found between pH and TVB-N content of chilled beef. There was an exponential correlation between color and TVB-N content. Significant differences among texture profile analysis (TPA) curves appeared as the TVB-N content changing. Furthermore, to predict the pH and color of chilled beef, it was more effective to use the longitudinal muscle fiber direction than the transverse muscle fiber direction as the test direction. The prediction correlations between the TPA data and the pH were found. The correlation between the TPA data and the color of chilled beef was also found. Meanwhile, the correlation coefficients of prediction set of pH, L*, a*, and b* were 0.82, 0.89, 0.92 and 0.91, respectively. The TVB-N content was an important influencing factor for the changes of pH and color for texture analysis of chilled beef. The influences of muscle fiber direction should not be ignored in the meat texture analysis. The partial least square regression (PLSR) algorithm confirmed that the texture analysis data could be used to establish models for predicting the pH and the color of chilled beef. © 2019, Asian Association for Agricultural Engineering. All rights reserved.