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 | Acceso al texto completo restringido a Biblioteca INIA La Estanzuela. Por información adicional contacte bib_le@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela. |
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Fecha actual : |
21/02/2014 |
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Actualizado : |
25/11/2019 |
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Tipo de producción científica : |
Artículos Indexados |
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Autor : |
COZZOLINO, D.; MURRAY, I.; SCAIFE, J.R.; PATERSON , R. |
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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. |
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Título : |
Study of dissected lamb muscles by visible and near infrared reflectance spectroscopy for composition assessment. |
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Fecha de publicación : |
2000 |
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Fuente / Imprenta : |
Animal Science, June 2000, Volume 70, Issue 3, Pages 417-423. |
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DOI : |
10.1017/S1357729800051766 |
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Idioma : |
Inglés |
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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. |
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Palabras claves : |
LAMB MEAT; MEAT COMPOSITION; MEAT QUALITY; NEAR INFRARED (NIR) SPECTROSCOPY. |
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Thesagro : |
CORDERO; NIRS. |
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Asunto categoría : |
-- |
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Marc : |
LEADER 01579naa a2200241 a 4500
001 1049562
005 2019-11-25
008 2000 bl uuuu u00u1 u #d
024 7 $a10.1017/S1357729800051766$2DOI
100 1 $aCOZZOLINO, D.
245 $aStudy of dissected lamb muscles by visible and near infrared reflectance spectroscopy for composition assessment.
260 $c2000
520 $aAbstract. 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.
650 $aCORDERO
650 $aNIRS
653 $aLAMB MEAT
653 $aMEAT COMPOSITION
653 $aMEAT QUALITY
653 $aNEAR INFRARED (NIR) SPECTROSCOPY
700 1 $aMURRAY, I.
700 1 $aSCAIFE, J.R.
700 1 $aPATERSON , R.
773 $tAnimal Science, June 2000, Volume 70, Issue 3, Pages 417-423.
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