Journal of Biosystems Engineering

Korean Society for Agricultural Machinery (한국농업기계학회)
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Development of Beef Freshness Sensor Using NIR Spectroscopy

NIR을 이용한 쇠고기의 신선도 센서 개발

  • Cho S. I. (School of Bioresources and Material Engineering Seoul National University) ;
  • Kim Y. Y. (Seoul National University) ;
  • Park T. S. (Seoul National University) ;
  • Hwang K. Y. (Seoul National University)
  • Published : 2004.12.01
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Abstract

The purpose of this study was to develop a real-time sensor for beef freshness. Contents of biogenic amines (BA), saccharides and proteins were highly related with freshness on the beef meats. Relations of those chemical contents and NIR spectra were studied. Tyramine showed the best correlation coefficient at 1250nm. Correlation between VBN (volatile basic nitrogen) and K value, which were both freshness measurement method, was determined by the PCR (principle component regression). The correlation model had the values of $R^2=0.989$ and SEC=1.78, respectively. The model was validated at $R^2=0.963$ and SEP=2.285, respectively.

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References

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