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| Registros recuperados : 9 | |
| 1. |  | COZZOLINO, D.; MURRAY, I. Effect of sample presentation and animal muscle species on the analysis of meat by near infrared reflectance spectroscopy. Journal of Near Infrared Spectroscopy, 2002, Volume 10, Issue 1, Pages 37-44. Article history: Issue published: January 1, 2002/Received: April 05, 2001; Accepted: October 02, 2001/ Revisions received: July 06, 2001.| Biblioteca(s): INIA La Estanzuela. |
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| 4. | | COZZOLINO, D.; VAZ MARTINS, D.; MURRAY, I, Visible and near infrared spectroscopy of beef longissimus dorsi muscle as a means of dicriminating between pasture and corn silage feeding regimes. Journal of Near Infrared Spectroscopy, 2002, Volume 10, Issue 3, Pages 187-193 Article history:Received: October 09, 2001/ Accepted: May 14, 2002/Revisions received: March 19, 2002.| Biblioteca(s): INIA La Estanzuela. |
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| Registros recuperados : 9 | |
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 | Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
30/01/2020 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Circulación / Nivel : |
A - 1 |
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Autor : |
COZZOLINO, D.; MURRAY, I. |
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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. |
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Título : |
Identification of animal meat muscles by visible and near infrared reflectance spectroscopy. |
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Fecha de publicación : |
2004 |
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Fuente / Imprenta : |
LWT - Food Science and Technology, 2004, 37 (4): 447-452. Doi: https://doi.org/doi:10.1016/j.lwt.2003.10.013 |
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ISSN : |
0023-6438 |
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DOI : |
10.1016/j.lwt.2003.10.013 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 15 May 2003 / Accepted 7 October 2003. |
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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. |
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Palabras claves : |
Identification; Meat; Near infrared spectroscopy; Principal component analysis; Speciation; Visible. |
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Asunto categoría : |
L01 Ganadería |
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Marc : |
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022 $a0023-6438
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100 1 $aCOZZOLINO, D.
245 $aIdentification of animal meat muscles by visible and near infrared reflectance spectroscopy.$h[electronic resource]
260 $c2004
500 $aArticle history: Received 15 May 2003 / Accepted 7 October 2003.
520 $aABSTRACT. 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.
653 $aIdentification
653 $aMeat
653 $aNear infrared spectroscopy
653 $aPrincipal component analysis
653 $aSpeciation
653 $aVisible
700 1 $aMURRAY, I.
773 $tLWT - Food Science and Technology, 2004, 37 (4): 447-452. Doi: https://doi.org/doi:10.1016/j.lwt.2003.10.013
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