01693naa a2200241 a 450000100080000000500110000800800410001902200140006002400350007410000180010924501200012726000090024750000690025652008790032565300190120465300090122365300310123265300330126365300150129665300120131170000150132377301130133810128312020-01-30       2004    bl uuuu     u00u1 u    #d  a0023-64387 a10.1016/j.lwt.2003.10.0132DOI1 aCOZZOLINO, D.  aIdentification of animal meat muscles by visible and near infrared reflectance spectroscopy.h[electronic resource]  c2004  aArticle history: Received 15 May 2003 / Accepted 7 October 2003.  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.  aIdentification  aMeat  aNear infrared spectroscopy  aPrincipal component analysis  aSpeciation  aVisible1 aMURRAY, I.  tLWT - Food Science and Technology, 2004, 37 (4): 447-452. Doi: https://doi.org/doi:10.1016/j.lwt.2003.10.013