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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha : |
01/02/2022 |
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Actualizado : |
01/02/2022 |
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Autor : |
S. ANDRÉS; MURRAY, I.; NAVAJAS, E.; FISHER, A.V.; LAMBE, N.R.; BÜNGER, L. |
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Afiliación : |
ANDRÉS, S., SAC Life Science Group, Ferguson Building, Craibstone Estate, Bucksburn, Aberdeen AB21 9YA, UK; I. MURRAY, SAC Life Science Group, Ferguson Building, Craibstone Estate, Bucksburn, Aberdeen AB21 9YA, UK; ELLY ANA NAVAJAS VALENTINI, Sustainable Livestock Systems Group, Scottish Agricultural College, King’s Buildings, Edinburgh EH9 3JG, UK; A.V. FISHER, Division of Farm Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK; N.R. LAMBE, Sustainable Livestock Systems Group, Scottish Agricultural College, King’s Buildings, Edinburgh EH9 3JG, UK; L. BÜNGER, Sustainable Livestock Systems Group, Scottish Agricultural College, King’s Buildings, Edinburgh EH9 3JG, UK. |
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Título : |
Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy. |
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Fecha de publicación : |
2007 |
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Fuente / Imprenta : |
Meat Science, 2007, Volume 76, Issue 3, Pages 509-516. OPEN ACCESS. doi: https://doi.org/10.1016/j.meatsci.2007.01.011 |
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ISSN : |
0309-1740 |
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DOI : |
10.1016/j.meatsci.2007.01.011 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 20 April 2006; Received in revised form 27 October 2006; Accepted 8 January 2007. |
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Contenido : |
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 variability (R2 < 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 meaningful 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 (R2 = 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.
© 2007 Elsevier Ltd. All rights reserved. MenosABSTRACT.- 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 variability (R2 < 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 meaningful 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 (R2 = 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... Presentar Todo |
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Palabras claves : |
Chemical composition; Lamb; Meat quality; NIR spectroscopy; Sensory characteristics; Taste panel. |
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Asunto categoría : |
L40 Estructura animal |
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Marc : |
LEADER 02600naa a2200289 a 4500
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005 2022-02-01
008 2007 bl uuuu u00u1 u #d
022 $a0309-1740
024 7 $a10.1016/j.meatsci.2007.01.011$2DOI
100 1 $aS. ANDRÉS
245 $aPrediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy.$h[electronic resource]
260 $c2007
500 $aArticle history: Received 20 April 2006; Received in revised form 27 October 2006; Accepted 8 January 2007.
520 $aABSTRACT.- 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 variability (R2 < 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 meaningful 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 (R2 = 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. © 2007 Elsevier Ltd. All rights reserved.
653 $aChemical composition
653 $aLamb
653 $aMeat quality
653 $aNIR spectroscopy
653 $aSensory characteristics
653 $aTaste panel
700 1 $aMURRAY, I.
700 1 $aNAVAJAS, E.
700 1 $aFISHER, A.V.
700 1 $aLAMBE, N.R.
700 1 $aBÜNGER, L.
773 $tMeat Science, 2007, Volume 76, Issue 3, Pages 509-516. OPEN ACCESS. doi: https://doi.org/10.1016/j.meatsci.2007.01.011
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INIA Las Brujas (LB) |
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