A preliminary investigation was conducted to determine the potential for a handheld Raman spectroscopic device to predict sensory traits determined by an untrained consumer panel. Measurement of 45 beef loins (M. longissimus lumborum) was conducted using a 671 nm handheld Raman spectroscopic device. Samples were then held frozen until testing by an untrained sensory panel. Sections were also excised to determine shear force values and other indicators of meat quality. Derived models suggest that the Raman spectroscopic device can predict juiciness and tenderness, with correlations between predicted and observed values (ρ) of 0.42 and 0.47, respectively. Spectra indicated that these predictions were characterised by the fatty acid concentration, the hydrophobicity of proteins and the orientation of collagen. However, future research is required to determine the repeatability and robustness of these models on a larger independent data set.

进行了初步调查，以确定手持式拉曼光谱仪预测由未经培训的消费者小组确定的感官特征的潜力。45种牛腰肉的测量（M. longissimus lumborum））是使用671 nm手持式拉曼光谱仪进行的。然后将样品保持冷冻状态，直到由未经训练的感官小组进行测试为止。还切下切片以确定剪切力值和其他肉品质指标。推导的模型表明，拉曼光谱仪可以预测多汁和嫩度，预测值和观察值（ρ）分别为0.42和0.47。光谱表明，这些预测的特征在于脂肪酸浓度，蛋白质的疏水性和胶原蛋白的取向。但是，需要未来的研究来确定这些模型在较大的独立数据集上的可重复性和鲁棒性。