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 | Acceso al texto completo restringido a Biblioteca INIA La Estanzuela. Por información adicional contacte bib_le@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
08/10/2019 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
B - 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; SAC Aberdeen, Animal Biology Division, Craibstone Estate, Aberdeen AB21 9YA. UK. |
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Título : |
Effect of sample presentation and animal muscle species on the analysis of meat by near infrared reflectance spectroscopy. |
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Fecha de publicación : |
2002 |
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Fuente / Imprenta : |
Journal of Near Infrared Spectroscopy, 2002, Volume 10, Issue 1, Pages 37-44. |
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DOI : |
10.1255/jnirs.319 |
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Idioma : |
Inglés |
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Notas : |
Article history: Issue published: January 1, 2002/Received: April 05, 2001; Accepted: October 02, 2001/ Revisions received: July 06, 2001. |
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Contenido : |
Abstract.
The useful wavelengths in both the visible and the near infrared region as well as two sample presentations (intact and minced) were evaluated to assess moisture (M), crude protein (CP) and intra muscular fat (IMF) in lamb (n = 300), beef (n = 100) and chicken (n = 48) muscle samples. Samples were scanned in reflectance in a NIRSystems 6500 (NIRSystems, Silver Spring, MD, USA). Predictive equations were performed using modified partial least squares (MPLS) with internal cross-validation. The coefficient of determination in calibration (R2CAL) and the standard error in cross-validation (SECV) were calculated for each chemical parameter. For moisture, crude protein and fat (each expressed as g kg?1), R2CAL and SECV for beef muscle were 0.98, 0.81 and 0.96, respectively, and SECV was 33.1, 21.8 and 44.8 for beef muscle; for chicken muscle the comparable statistics were 0.99, 0.97 and 0.95 and SECV was 6.9, 2.4 and 33.1; while for lamb muscle R2CAL was 0.76, 0.83 and 0.73 and SECV 10.3, 5.5 and 4.7. It was concluded that the minced presentation is the best way to analyse muscle samples. On the other hand, intact presentation could have a great potential for use in the meat industry, although more research will be needed in order to determine quality attributes on meat samples. |
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Palabras claves : |
BEEF; CHICKEN; INTRA MUSCULAR FAT; MOISTURE; MUSCLES; NEAR INFRARED REFLECTANCE; PROTEIN; SHEEP. |
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Thesagro : |
ESPECTROSCOPIA INFRARROJA; GANADO DE CARNE; NIRS; OVEJA; POLLO. |
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Asunto categoría : |
L01 Ganadería |
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Marc : |
LEADER 02326naa a2200313 a 4500
001 1049362
005 2019-10-08
008 2002 bl uuuu u00u1 u #d
024 7 $a10.1255/jnirs.319$2DOI
100 1 $aCOZZOLINO, D.
245 $aEffect of sample presentation and animal muscle species on the analysis of meat by near infrared reflectance spectroscopy.$h[electronic resource]
260 $c2002
500 $aArticle history: Issue published: January 1, 2002/Received: April 05, 2001; Accepted: October 02, 2001/ Revisions received: July 06, 2001.
520 $aAbstract. The useful wavelengths in both the visible and the near infrared region as well as two sample presentations (intact and minced) were evaluated to assess moisture (M), crude protein (CP) and intra muscular fat (IMF) in lamb (n = 300), beef (n = 100) and chicken (n = 48) muscle samples. Samples were scanned in reflectance in a NIRSystems 6500 (NIRSystems, Silver Spring, MD, USA). Predictive equations were performed using modified partial least squares (MPLS) with internal cross-validation. The coefficient of determination in calibration (R2CAL) and the standard error in cross-validation (SECV) were calculated for each chemical parameter. For moisture, crude protein and fat (each expressed as g kg?1), R2CAL and SECV for beef muscle were 0.98, 0.81 and 0.96, respectively, and SECV was 33.1, 21.8 and 44.8 for beef muscle; for chicken muscle the comparable statistics were 0.99, 0.97 and 0.95 and SECV was 6.9, 2.4 and 33.1; while for lamb muscle R2CAL was 0.76, 0.83 and 0.73 and SECV 10.3, 5.5 and 4.7. It was concluded that the minced presentation is the best way to analyse muscle samples. On the other hand, intact presentation could have a great potential for use in the meat industry, although more research will be needed in order to determine quality attributes on meat samples.
650 $aESPECTROSCOPIA INFRARROJA
650 $aGANADO DE CARNE
650 $aNIRS
650 $aOVEJA
650 $aPOLLO
653 $aBEEF
653 $aCHICKEN
653 $aINTRA MUSCULAR FAT
653 $aMOISTURE
653 $aMUSCLES
653 $aNEAR INFRARED REFLECTANCE
653 $aPROTEIN
653 $aSHEEP
700 1 $aMURRAY, I.
773 $tJournal of Near Infrared Spectroscopy, 2002, Volume 10, Issue 1, Pages 37-44.
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