Fecha/hora: 08/06/2024 01:50:25

Biblioteca(s): | INIA La Estanzuela.
Fecha corriente: | 21/02/2014
Fecha de la última actualización: | 08/10/2019
Autoria: | COZZOLINO, D.; DE MATTOS, D.; VAZ MARTINS, D.
Afiliación: | DANIEL COZZOLINO GÓMEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; DANIEL DE MATTOS, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; DANIEL VAZ MARTINS GIGENA, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay.
Título: | Visible/near infrared reflectance spectroscopy for predicting composition and tracing system of production of beef muscle.
Año de publicación: | 2002
Fuente/Imprenta: | Animal Science, 2002, Volume 74, Issue 3, Pages 477-484.
DOI: | 10.1017/S1357729800052632
Idioma: | Inglés
Notas: | Article history: Received 1 May 2001/Accepted 10 January 2002.

Contenido:

Abstract:
Muscle chemical analysis and muscle identification both were attempted by using visible and near infrared reflectance spectroscopy (NIRS). Seventy-eight beef muscles (m. longissimus dorsi) from Hereford cattle were used. The samples were scanned in a NIRS monochromator instrument (NIRSystems 6500, Silver Spring, MD, USA) in reflectance mode (log 1/R). Both intact and minced muscle presentation to the instrument were explored. Predictive equations were made using ISI software (Infrasoft International, Port Matilda, PA, USA) and muscle identification was performed by Principal Component Analysis (PCA) and Soft Independent Modelling of Class Analogy (SIMCA). The coefficient of determination in calibration (R2 CAL) and standard error in cross validation (SECV) for the intact sample presentation were 009 (SECV: 15·6), 0·89 (SECV: 46·9), 0·48 (SECV: 23·9) for moisture (M), fat and crude protein (CP) on g/kg fresh weight basis respectively. R2CAL and SECV for minced sample presentation were 0·41 (SECV: 161), 0·92 (SECV: 43·4), 0·71 (SECV: 20·5) for M, fat and CP on g/kg fresh weight basis respectively. Qualitative analysis of optical information through PCA and SIMCA analysis showed differences in muscles resulting from two different feeding systems.

Palabras-Clave: | BEEF; CHEMICAL COMPOSITION; COMPOSITION; CRUDE PROTEIN; FAT; HEREFORD (CATTLE BREED); INFRARED SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; TRACER TECHNIQUES.
Categoría del tema: | --
Registro original: | INIA La Estanzuela (LE)
Ejemplares: | LE - (35200-1) - PXI - AP - DD - PP/Animal Science/2002 -  -  - DIS