Fecha/hora: 16/06/2024 08:19:52

Biblioteca(s): 	INIA Las Brujas.	
Fecha corriente: 	21/02/2014	
Fecha de la última actualización: 	30/01/2020	
Autoria: 	COZZOLINO, D.; MURRAY, I.	
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.	
Título: 	Identification of animal meat muscles by visible and near infrared reflectance spectroscopy.	
Año de publicación: 	2004	
Fuente/Imprenta: 	LWT - Food Science and Technology, 2004, 37 (4): 447-452. Doi: https://doi.org/doi:10.1016/j.lwt.2003.10.013	
ISSN: 	0023-6438	
DOI: 	10.1016/j.lwt.2003.10.013	
Idioma: 	Inglés	
Notas: 	Article history: Received 15 May 2003 / Accepted 7 October 2003.	
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.	
Palabras-Clave: 	Identification; Meat; Near infrared spectroscopy; Principal component analysis; Speciation; Visible.	
Categoría del tema: 	L01 Ganadería	
Registro original: 	INIA Las Brujas (LB)	
Ejemplares: 	LB - (12831-1) - PXI - AP - DD - PP/LWT-Food Sc.&Tech./2004 -  -  - DIS