کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5792468 1109638 2013 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The relevance of different near infrared technologies and sample treatments for predicting meat quality traits in commercial beef cuts
ترجمه فارسی عنوان
ارتباط فن آوری های مختلف مادون قرمز نزدیک و روش های نمونه برای پیش بینی صفات کیفیت گوشت در کاهش گوشت های تجاری
کلمات کلیدی
طیف سنجی مادون قرمز، نژاد گوشت گاو ایتالیایی، کیفیت گوشت، درمان نمونه
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

Visible and near infrared reflectance (Vis-NIR, 350 to 1800 nm), and near infrared transmittance (NIT, 850 to 1050 nm) spectroscopy were used to predict beef quality traits of intact and ground meat samples. Calibration equations were developed from reference data (n = 312) of pH, color traits (L*, a*, and b*), ageing loss (%), cooking loss (%), and Warner-Bratzler shear force (WBSF, N) using partial least squares regressions. Predictive ability of the models was assessed by coefficient of determination of cross-validation (R2CV) and root mean square error of cross-validation. Quality traits were better predicted on intact than on ground samples, and the best results were obtained using Vis-NIR spectroscopy. Predictions were good (R2CV = 0.62 to 0.73) for pH, L*, and a*, hardly sufficient (R2CV = 0.34 to 0.60) for b*, cooking loss, and WBSF, and unsatisfactory for ageing loss (R2CV = 0.15). Vis-NIR spectroscopy might be used to predict some physical beef quality traits on intact meat samples.

► Physical quality traits were investigated on intact and ground beef meat samples. ► Two infrared technologies (Vis-NIR and NIT) were used. ► Quality traits were better predicted on intact samples using Vis-NIR spectra. ► Vis-NIR might be used for screening purposes to predict some quality traits.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 93, Issue 2, February 2013, Pages 329-335
نویسندگان
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