Fecha/hora: 16/06/2024 06:07:10

Biblioteca(s): 	INIA La Estanzuela.	
Fecha corriente: 	21/02/2014	
Fecha de la última actualización: 	08/10/2019	
Autoria: 	COZZOLINO, D.; MURRAY, I.	
Afiliación: 	DANIEL COZZOLINO GÓMEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; SAC Aberdeen, Animal Biology Division, Craibstone Estate, Aberdeen AB21 9YA. UK.	
Título: 	Effect of sample presentation and animal muscle species on the analysis of meat by near infrared reflectance spectroscopy.	
Año de publicación: 	2002	
Fuente/Imprenta: 	Journal of Near Infrared Spectroscopy, 2002, Volume 10, Issue 1, Pages 37-44.	
DOI: 	10.1255/jnirs.319	
Idioma: 	Inglés	
Notas: 	Article history: Issue published: January 1, 2002/Received: April 05, 2001; Accepted: October 02, 2001/ Revisions received: July 06, 2001.	
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.	
Palabras-Clave: 	BEEF; CHICKEN; INTRA MUSCULAR FAT; MOISTURE; MUSCLES; NEAR INFRARED REFLECTANCE; PROTEIN; SHEEP.	
Thesagro: 	ESPECTROSCOPIA INFRARROJA; GANADO DE CARNE; NIRS; OVEJA; POLLO.	
Categoría del tema: 	L01 Ganadería	
Registro original: 	INIA La Estanzuela (LE)	
Ejemplares: 	LE - (49362-1) - PXI - AP - DD - PP/J. Near Infrared Spectroscopy/2002 -  -  - DIS