Fecha/hora: 16/06/2024 08:16:22

Biblioteca(s): | INIA La Estanzuela.
Fecha corriente: | 21/02/2014
Fecha de la última actualización: | 25/11/2019
Autoria: | COZZOLINO, D.; MURRAY, I.; SCAIFE, J.R.; PATERSON , R.
Afiliación: | DANIEL COZZOLINO GÓMEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; Scottish Agricultural College, Aberdeen AB21 9YA.; Department of Agriculture, University of Aberdeen, MacRobert Building, Aberdeen AB24 5UA-; Scottish Agricultural College, Aberdeen AB21 9YA.
Título: | Study of dissected lamb muscles by visible and near infrared reflectance spectroscopy for composition assessment.
Año de publicación: | 2000
Fuente/Imprenta: | Animal Science, June 2000, Volume 70, Issue 3, Pages 417-423.
DOI: | 10.1017/S1357729800051766
Idioma: | Inglés

Contenido:

Abstract.
Near infrared reflectance spectroscopy (NIRS) was used to study the reflectance properties of intact and minced lamb muscles in two presentations to the instrument to predict their chemical composition. A total of 306 muscles were examined from 51 lambs, consisting of the following muscles: longissimus dorsi, supraspinatus, infraspinatus, semimembranosus, semitendinosus and rectus femoris. Modified partial least squares (MPLS) regression models of chemical variables yielded R 2 and standard error of cross-validation (SECV) of 0·76 (SECV: 10·4), 0·83 (SECV: 5·5) and 0·73 (SECV: 4·7) for moisture, crude protein and intramuscular fat in the minced samples expressed as g/kg on a fresh-weight basis, respectively. Calibrations for intact samples had lower R 2 and higher standard error of cross validation (SECV) compared with the minced samples.

Palabras-Clave: | LAMB MEAT; MEAT COMPOSITION; MEAT QUALITY; NEAR INFRARED (NIR) SPECTROSCOPY.
Thesagro: | CORDERO; NIRS.
Categoría del tema: | --
Registro original: | INIA La Estanzuela (LE)
Ejemplares: | LE - (49562-1) - PXI - AP - PP - PP/Animal Science/2000 -  -  - DIS