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| 1. |  | ESQUIVEL, F.; BENTANCOR, M.; BONILLA, B.; CEPPA, M.; ROGEL, L.; BALMELLI, G.; DALLA RIZZA, M. Effect of different cytokinin sources on in vitro/ex vitro multiplication and rooting rate in Eucalyptus spp. [abstract]. IUFRO Conference 2023. Oral presentation. Agrociencia Uruguay, 2023, Vol.27(NE2), e1248. https://doi.org/10.31285/AGRO.27.1248 -- OPEN ACCESS. Article history: Received 28 Jul 2023; Accepted 01 Sep 2023; Published 20 Nov 2023. -- Correspondence: Facundo Esquivel,
facundoesquivelmn@gmail.com -- License: This work is licensed under a Creative Commons Attribution 4.0...| Biblioteca(s): INIA Las Brujas. |
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| 2. | | ESQUIVEL, F.; CASTILLO, A.; BENTANCOR, M.; CEPPA, M.; ROGEL, L.; BONILLA, B.; BALMELLI, G.; DALLA RIZZA, M. Potential of metatopoline in the in vitro multiplication and rooting of Eucalyptus globulus Labill. clones. Silviculture. Research article. Cerne, 2024, Volume 30, Issue 1, e-103413. https://doi.org/10.1590/01047760202330013413 -- OPEN ACCESS. Article history: Received 04 May 2024, Accepted 14 July 2024, Publication in this collection 14 Oct 2024, Date of issue 2024. -- Correspondence: Esquivel, F.; Instituto Nacional de Investigación Agropecuaria, Uruguay;...| Biblioteca(s): INIA Las Brujas. |
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 | Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
30/01/2020 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
A - 1 |
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Autor : |
COZZOLINO, D.; MURRAY, I. |
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Afiliación : |
DANIEL COZZOLINO GÓMEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; Australian Wine Res. Institute, Urrbrae, SA, Australia; I. MURRAY, Animal Biology Division, Scottish Agricultural College, SAC Aberdeen, Aberdeen, United Kingdom. |
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Título : |
Identification of animal meat muscles by visible and near infrared reflectance spectroscopy. |
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Fecha de publicación : |
2004 |
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Fuente / Imprenta : |
LWT - Food Science and Technology, 2004, 37 (4): 447-452. Doi: https://doi.org/doi:10.1016/j.lwt.2003.10.013 |
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ISSN : |
0023-6438 |
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DOI : |
10.1016/j.lwt.2003.10.013 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 15 May 2003 / Accepted 7 October 2003. |
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Contenido : |
ABSTRACT.
Visible (VIS) and near infrared reflectance spectroscopy (NIRS) was used to identify and authenticate different meat muscle species. Samples from beef (n: 100), lamb (n: 140), pork (n: 44) and chicken (n: 48) muscles were homogenised and scanned in the visible (VIS) and near infrared (NIR) region (400-2500 nm) in a monochromator instrument in reflectance. Both Principal Component Analysis (PCA) and dummy partial least-squares regression (PLS) models were developed to identify different meat species. The models correctly classified more than 80% of the meat sample muscles according with the muscle specie. The results showed the potential of VIS and NIR spectra as an objective and rapid method for authentication and identification of meat muscle species. © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved. |
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Palabras claves : |
Identification; Meat; Near infrared spectroscopy; Principal component analysis; Speciation; Visible. |
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Asunto categoría : |
L01 Ganadería |
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Marc : |
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100 1 $aCOZZOLINO, D.
245 $aIdentification of animal meat muscles by visible and near infrared reflectance spectroscopy.$h[electronic resource]
260 $c2004
500 $aArticle history: Received 15 May 2003 / Accepted 7 October 2003.
520 $aABSTRACT. Visible (VIS) and near infrared reflectance spectroscopy (NIRS) was used to identify and authenticate different meat muscle species. Samples from beef (n: 100), lamb (n: 140), pork (n: 44) and chicken (n: 48) muscles were homogenised and scanned in the visible (VIS) and near infrared (NIR) region (400-2500 nm) in a monochromator instrument in reflectance. Both Principal Component Analysis (PCA) and dummy partial least-squares regression (PLS) models were developed to identify different meat species. The models correctly classified more than 80% of the meat sample muscles according with the muscle specie. The results showed the potential of VIS and NIR spectra as an objective and rapid method for authentication and identification of meat muscle species. © 2003 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
653 $aIdentification
653 $aMeat
653 $aNear infrared spectroscopy
653 $aPrincipal component analysis
653 $aSpeciation
653 $aVisible
700 1 $aMURRAY, I.
773 $tLWT - Food Science and Technology, 2004, 37 (4): 447-452. Doi: https://doi.org/doi:10.1016/j.lwt.2003.10.013
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