02326naa a2200313 a 450000100080000000500110000800800410001902400270006010000180008724501500010526000090025550001430026452013080040765000300171565000200174565000090176565000100177465000100178465300090179465300120180365300230181565300130183865300120185165300300186365300120189365300100190570000150191577300820193010493622019-10-08       2002    bl uuuu     u00u1 u    #d7 a10.1255/jnirs.3192DOI1 aCOZZOLINO, D.  aEffect of sample presentation and animal muscle species on the analysis of meat by near infrared reflectance spectroscopy.h[electronic resource]  c2002  aArticle history: Issue published: January 1, 2002/Received: April 05, 2001; Accepted: October 02, 2001/ Revisions received: July 06, 2001.  aAbstract. The useful wavelengths in both the visible and the near infrared region as well as two sample presentations (intact and minced) were evaluated to assess moisture (M), crude protein (CP) and intra muscular fat (IMF) in lamb (n = 300), beef (n = 100) and chicken (n = 48) muscle samples. Samples were scanned in reflectance in a NIRSystems 6500 (NIRSystems, Silver Spring, MD, USA). Predictive equations were performed using modified partial least squares (MPLS) with internal cross-validation. The coefficient of determination in calibration (R2CAL) and the standard error in cross-validation (SECV) were calculated for each chemical parameter. For moisture, crude protein and fat (each expressed as g kg?1), R2CAL and SECV for beef muscle were 0.98, 0.81 and 0.96, respectively, and SECV was 33.1, 21.8 and 44.8 for beef muscle; for chicken muscle the comparable statistics were 0.99, 0.97 and 0.95 and SECV was 6.9, 2.4 and 33.1; while for lamb muscle R2CAL was 0.76, 0.83 and 0.73 and SECV 10.3, 5.5 and 4.7. It was concluded that the minced presentation is the best way to analyse muscle samples. On the other hand, intact presentation could have a great potential for use in the meat industry, although more research will be needed in order to determine quality attributes on meat samples.  aESPECTROSCOPIA INFRARROJA  aGANADO DE CARNE  aNIRS  aOVEJA  aPOLLO  aBEEF  aCHICKEN  aINTRA MUSCULAR FAT  aMOISTURE  aMUSCLES  aNEAR INFRARED REFLECTANCE  aPROTEIN  aSHEEP1 aMURRAY, I.  tJournal of Near Infrared Spectroscopy, 2002, Volume 10, Issue 1, Pages 37-44.