Abstract：
The feasibility of Near Infrared Spectroscopy was assessed for aging traceability of steaks of Angus beef (Biceps femoris) individually vacuum-packaged, as well as for the prediction of the refrigeration storage time (0, 7, and 14 days). For this purpose, a total of 288 steaks homogeneously distributed among the sampling times were used. The model developed by Partial Least Squares-Discriminant Analysis offered high discrimination ability between aged beef vs. non-aged. The accuracy after external validation exceeded 90%. Regarding the predictive capacity of the storage time, it was greater on the set of aged samples, in which the accuracy achieved values higher than 96%, while the accuracy decreased to 75% for the non-aged samples. Results obtained support the ability of NIRS technology to be considered in any digital transformation strategy for traceability across the meat supply chain.
摘要：
评估了近红外光谱法对单独真空包装的安格斯牛肉（股二头肌）牛排的老化可追溯性的可行性，以及预测冷藏储存时间(0、7和14天)。为此,总共使用了288块牛排，这些牛排在采样时间之间均匀分布。通过偏最小二乘判别分析开发的模型在陈年牛肉与陈年牛肉之间提供了很高的区分能力。非老年人。外部验证后的准确度超过90%。关于存储时间的预测能力，在一组老化的样品上更大，其中精度达到了高于96%的值，而非老化样品的准确度降至75%。获得的结果支持NIRS技术在整个肉类供应链的可追溯性的任何数字转换策略中都可以考虑的能力。
