Effectiveness of handheld near infrared spectrometer for traceability of Angus steaks

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. [Display omitted] •NIRS could be a traceability control tool for dry-aged Angus beef.•Traceability of vacuum-packaged dry-aged beef may be carried out with NIRS.•Packaged beef Storage time may be assigned by NIRS.•Dry-aging and storage time of beef results in changes in absorbance intensity.