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Biblioteca (s) : |
INIA Las Brujas. |
Fecha : |
01/02/2022 |
Actualizado : |
01/02/2022 |
Autor : |
S. ANDRÉS; MURRAY, I.; NAVAJAS, E.; FISHER, A.V.; LAMBE, N.R.; BÜNGER, L. |
Afiliación : |
ANDRÉS, S., SAC Life Science Group, Ferguson Building, Craibstone Estate, Bucksburn, Aberdeen AB21 9YA, UK; I. MURRAY, SAC Life Science Group, Ferguson Building, Craibstone Estate, Bucksburn, Aberdeen AB21 9YA, UK; ELLY ANA NAVAJAS VALENTINI, Sustainable Livestock Systems Group, Scottish Agricultural College, King’s Buildings, Edinburgh EH9 3JG, UK; A.V. FISHER, Division of Farm Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, UK; N.R. LAMBE, Sustainable Livestock Systems Group, Scottish Agricultural College, King’s Buildings, Edinburgh EH9 3JG, UK; L. BÜNGER, Sustainable Livestock Systems Group, Scottish Agricultural College, King’s Buildings, Edinburgh EH9 3JG, UK. |
Título : |
Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy. |
Fecha de publicación : |
2007 |
Fuente / Imprenta : |
Meat Science, 2007, Volume 76, Issue 3, Pages 509-516. OPEN ACCESS. doi: https://doi.org/10.1016/j.meatsci.2007.01.011 |
ISSN : |
0309-1740 |
DOI : |
10.1016/j.meatsci.2007.01.011 |
Idioma : |
Inglés |
Notas : |
Article history: Received 20 April 2006; Received in revised form 27 October 2006; Accepted 8 January 2007. |
Contenido : |
ABSTRACT.- This study was implemented to evaluate the potential of visible and near infrared reflectance (NIR) spectroscopy to predict sensory characteristics related to the eating quality of lamb meat samples. A total of 232 muscle samples from Texel and Scottish Blackface lambs was analyzed by chemical procedures and scored by assessors in a taste panel (TP). Then, these parameters were predicted from Vis/NIR spectra. The prediction equations showed that the absorbance data could explain a significant but relatively low proportion of the variability (R2 < 0.40) in the taste panel traits (texture, juiciness, flavour, abnormal flavour and overall liking) of the lamb meat samples. However, a top-tail approach, looking at the spectra of the 25 best and worst samples as judged by TP assessors, provided more meaningful results. This approach suggests that the assessors and the spectrophotometer were able to discriminate between the most extreme samples. This may have practical implications for sorting meat into a high quality class, which could be branded, into a low quality class sold for a lower price for less demanding food use. Regarding the chemical parameters, both intramuscular fat and water could be more accurately predicted by Vis/NIR spectra (R2 = 0.841 and 0.674, respectively) than sensory characteristics. In addition, the results obtained in the present study suggest that the more important regions of the spectra to estimate the sensory characteristics are related to the absorbance of these two chemical components in meat samples.
© 2007 Elsevier Ltd. All rights reserved. MenosABSTRACT.- This study was implemented to evaluate the potential of visible and near infrared reflectance (NIR) spectroscopy to predict sensory characteristics related to the eating quality of lamb meat samples. A total of 232 muscle samples from Texel and Scottish Blackface lambs was analyzed by chemical procedures and scored by assessors in a taste panel (TP). Then, these parameters were predicted from Vis/NIR spectra. The prediction equations showed that the absorbance data could explain a significant but relatively low proportion of the variability (R2 < 0.40) in the taste panel traits (texture, juiciness, flavour, abnormal flavour and overall liking) of the lamb meat samples. However, a top-tail approach, looking at the spectra of the 25 best and worst samples as judged by TP assessors, provided more meaningful results. This approach suggests that the assessors and the spectrophotometer were able to discriminate between the most extreme samples. This may have practical implications for sorting meat into a high quality class, which could be branded, into a low quality class sold for a lower price for less demanding food use. Regarding the chemical parameters, both intramuscular fat and water could be more accurately predicted by Vis/NIR spectra (R2 = 0.841 and 0.674, respectively) than sensory characteristics. In addition, the results obtained in the present study suggest that the more important regions of the spectra to estimate the sensory characteristics are related to... Presentar Todo |
Palabras claves : |
Chemical composition; Lamb; Meat quality; NIR spectroscopy; Sensory characteristics; Taste panel. |
Asunto categoría : |
L40 Estructura animal |
Marc : |
LEADER 02600naa a2200289 a 4500 001 1062719 005 2022-02-01 008 2007 bl uuuu u00u1 u #d 022 $a0309-1740 024 7 $a10.1016/j.meatsci.2007.01.011$2DOI 100 1 $aS. ANDRÉS 245 $aPrediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy.$h[electronic resource] 260 $c2007 500 $aArticle history: Received 20 April 2006; Received in revised form 27 October 2006; Accepted 8 January 2007. 520 $aABSTRACT.- This study was implemented to evaluate the potential of visible and near infrared reflectance (NIR) spectroscopy to predict sensory characteristics related to the eating quality of lamb meat samples. A total of 232 muscle samples from Texel and Scottish Blackface lambs was analyzed by chemical procedures and scored by assessors in a taste panel (TP). Then, these parameters were predicted from Vis/NIR spectra. The prediction equations showed that the absorbance data could explain a significant but relatively low proportion of the variability (R2 < 0.40) in the taste panel traits (texture, juiciness, flavour, abnormal flavour and overall liking) of the lamb meat samples. However, a top-tail approach, looking at the spectra of the 25 best and worst samples as judged by TP assessors, provided more meaningful results. This approach suggests that the assessors and the spectrophotometer were able to discriminate between the most extreme samples. This may have practical implications for sorting meat into a high quality class, which could be branded, into a low quality class sold for a lower price for less demanding food use. Regarding the chemical parameters, both intramuscular fat and water could be more accurately predicted by Vis/NIR spectra (R2 = 0.841 and 0.674, respectively) than sensory characteristics. In addition, the results obtained in the present study suggest that the more important regions of the spectra to estimate the sensory characteristics are related to the absorbance of these two chemical components in meat samples. © 2007 Elsevier Ltd. All rights reserved. 653 $aChemical composition 653 $aLamb 653 $aMeat quality 653 $aNIR spectroscopy 653 $aSensory characteristics 653 $aTaste panel 700 1 $aMURRAY, I. 700 1 $aNAVAJAS, E. 700 1 $aFISHER, A.V. 700 1 $aLAMBE, N.R. 700 1 $aBÜNGER, L. 773 $tMeat Science, 2007, Volume 76, Issue 3, Pages 509-516. OPEN ACCESS. doi: https://doi.org/10.1016/j.meatsci.2007.01.011
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Registro completo
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Biblioteca (s) : |
INIA Las Brujas. |
Fecha actual : |
25/09/2016 |
Actualizado : |
09/10/2019 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Circulación / Nivel : |
Internacional - -- |
Autor : |
ARRUABARRENA, A.; BENITEZ-GALEANO, M.J.; GIAMBIASI, M.; BERTALMIO, A.; COLINA, R.; HERNÁNDEZ-RODRÍGUEZ, L. |
Afiliación : |
ANA ARRUABARRENA PASCOVICH, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; MARÍA JOSÉ BENÍTEZ-GALEANO, Laboratorio de Virología Molecular, Centro Universitario Regional Noroeste (CENUR Noroeste), Universidad de la República; MARIO ALEJANDRO GIAMBIASI RODRIGUEZ, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ANA MARIA BERTALMIO CASARIEGO, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; RODNEY COLINA, Laboratorio de Virología Molecular, Centro Universitario Regional Noroeste (CENUR Noroeste), Universidad de la República; LESTER HERNÁNDEZ-RODRÍGUEZ, Instituto de Investigaciones en Fruticultura Tropical, La Habana, Cuba. |
Título : |
Application of a simple and affordable protocol for isolating plant total nucleic acids for RNA and DNA virus detection. |
Fecha de publicación : |
2016 |
Fuente / Imprenta : |
Journal of Virological Methods, 2016, v.237, p. 14-17. |
DOI : |
10.1016/j.jviromet.2016.08.011 |
Idioma : |
Inglés |
Notas : |
Article history: Received 30 May 2016 / Received in revised form 26 July 2016 / Accepted 14 August 2016 / Available online 16 August 2016. |
Contenido : |
ABSTRACT.
Standard molecular methods for plant virus diagnosis require the purification of RNA or DNA extracts from a large number of samples, with sufficient concentration and quality for their use in PCR, RT-PCR, or qPCR analysis. Most methods are laborious and use either hazardous and/or costly chemicals.Apreviously published protocol for RNA isolation from several plant species yields high amounts of good quality RNADNA mixture in a simple, safe and inexpensive manner. In the present work, this method was tested to obtain RNA-DNA extracts from leaves of tomato, potato and three species of citrus, and was compared with two commercial kits. The results demonstrated that this protocol offers at least comparable nucleic
acid quality, quantity and purity to those provided by commercial phenol-based or spin column systems and that are suitable to be used in PCR, RT-PCR and qPCR for virus and viroid detection. Because of its easy implementation and the use of safe and inexpensive reagents, it can be easily implemented to work in plant virus and viroid detection in different plant species.
© 2016 Elsevier B.V. All rights reserved |
Palabras claves : |
DNA; PCR; PLANT VIROID; PLANT VIRUS; PURIFICATION; RNA; RT-PCR. |
Thesagro : |
CITRUS. |
Asunto categoría : |
-- |
Marc : |
LEADER 02137naa a2200301 a 4500 001 1055729 005 2019-10-09 008 2016 bl uuuu u00u1 u #d 024 7 $a10.1016/j.jviromet.2016.08.011$2DOI 100 1 $aARRUABARRENA, A. 245 $aApplication of a simple and affordable protocol for isolating plant total nucleic acids for RNA and DNA virus detection.$h[electronic resource] 260 $c2016 500 $aArticle history: Received 30 May 2016 / Received in revised form 26 July 2016 / Accepted 14 August 2016 / Available online 16 August 2016. 520 $aABSTRACT. Standard molecular methods for plant virus diagnosis require the purification of RNA or DNA extracts from a large number of samples, with sufficient concentration and quality for their use in PCR, RT-PCR, or qPCR analysis. Most methods are laborious and use either hazardous and/or costly chemicals.Apreviously published protocol for RNA isolation from several plant species yields high amounts of good quality RNADNA mixture in a simple, safe and inexpensive manner. In the present work, this method was tested to obtain RNA-DNA extracts from leaves of tomato, potato and three species of citrus, and was compared with two commercial kits. The results demonstrated that this protocol offers at least comparable nucleic acid quality, quantity and purity to those provided by commercial phenol-based or spin column systems and that are suitable to be used in PCR, RT-PCR and qPCR for virus and viroid detection. Because of its easy implementation and the use of safe and inexpensive reagents, it can be easily implemented to work in plant virus and viroid detection in different plant species. © 2016 Elsevier B.V. All rights reserved 650 $aCITRUS 653 $aDNA 653 $aPCR 653 $aPLANT VIROID 653 $aPLANT VIRUS 653 $aPURIFICATION 653 $aRNA 653 $aRT-PCR 700 1 $aBENITEZ-GALEANO, M.J. 700 1 $aGIAMBIASI, M. 700 1 $aBERTALMIO, A. 700 1 $aCOLINA, R. 700 1 $aHERNÁNDEZ-RODRÍGUEZ, L. 773 $tJournal of Virological Methods, 2016$gv.237, p. 14-17.
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