Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy S. Andre ´s a, * , I. Murray a , E.A. Navajas b , A.V. Fisher c , N.R. Lambe b , L. Bu ¨ nger b a SAC Life Science Group, Ferguson Building, Craibstone Estate, Bucksburn, Aberdeen AB21 9YA, UK b Sustainable Livestock Systems Group, Scottish Agricultural College, King’s Buildings, Edinburgh EH9 3JG, UK c Division of Farm Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK Received 20 April 2006; received in revised form 27 October 2006; accepted 8 January 2007 Abstract This study was implemented to evaluate the potential of visible and near infrared reflectance (NIR) spectroscopy to predict sensory characteristics related to the eating quality of lamb meat samples. A total of 232 muscle samples from Texel and Scottish Blackface lambs was analyzed by chemical procedures and scored by assessors in a taste panel (TP). Then, these parameters were predicted from Vis/NIR spectra. The prediction equations showed that the absorbance data could explain a significant but relatively low proportion of the var- iability (R 2 < 0.40) in the taste panel traits (texture, juiciness, flavour, abnormal flavour and overall liking) of the lamb meat samples. However, a top-tail approach, looking at the spectra of the 25 best and worst samples as judged by TP assessors, provided more mean- ingful results. This approach suggests that the assessors and the spectrophotometer were able to discriminate between the most extreme samples. This may have practical implications for sorting meat into a high quality class, which could be branded, into a low quality class sold for a lower price for less demanding food use. Regarding the chemical parameters, both intramuscular fat and water could be more accurately predicted by Vis/NIR spectra (R 2 = 0.841 and 0.674, respectively) than sensory characteristics. In addition, the results obtained in the present study suggest that the more important regions of the spectra to estimate the sensory characteristics are related to the absorbance of these two chemical components in meat samples. Ó 2007 Elsevier Ltd. All rights reserved. Keywords: NIR spectroscopy; Meat quality; Lamb; Sensory characteristics; Chemical composition; Taste panel 1. Introduction Lamb production is an important part of UK agricul- ture, contributing more than 10% of total livestock output (Defra, 2005). It also makes a very important contribu- tion to maintaining employment and infrastructure in rural communities and helps manage and enhance land- scape and biodiversity, especially in less favoured areas. For the UK sheep industry to continue as a major pro- ducer and exporter of lamb it is essential that its eco- nomic viability is improved. To do so, it has to provide carcasses that better meet market requirements, since cur- rently only ca. 55% of UK lambs meet target specifica- tions (MLC, 2002). There is also an urgent need to refocus the sheep indus- try on the customer’s needs. The Dewar-Durie review of the Scottish Sheep Industry (Dewar-Durie, 2001) provided telling arguments to justify this and the recommendations are entirely appropriate for the whole of the UK. Too often sheep meat is of variable quality, prejudicing its competi- tiveness in the marketplace. The sheep industry therefore needs a correctly function- ing, transparent value-based marketing system, which has to send clear and accurate market signals from the consumer backward through the whole supply chain to 0309-1740/$ - see front matter Ó 2007 Elsevier Ltd. All rights reserved. doi:10.1016/j.meatsci.2007.01.011 * Corresponding author. Present address: Departamento de Produccio ´n Animal, Universidad de Leo ´ n, E-24071 Leo ´n, Spain. Tel.: +34 987 291 235; fax: +34 987 291 311. E-mail address: sandl@unileon.es (S. Andre ´s). www.elsevier.com/locate/meatsci Meat Science 76 (2007) 509–516 MEAT SCIENCE