01579naa a2200241 a 450000100080000000500110000800800410001902400350006010000180009524501180011326000090023152008710024065000120111165000090112365300140113265300210114665300170116765300370118470000150122170000170123670000180125377300660127110495622019-11-25       2000    bl uuuu     u00u1 u    #d7 a10.1017/S13577298000517662DOI1 aCOZZOLINO, D.  aStudy of dissected lamb muscles by visible and near infrared reflectance spectroscopy for composition assessment.  c2000  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.  aCORDERO  aNIRS  aLAMB MEAT  aMEAT COMPOSITION  aMEAT QUALITY  aNEAR INFRARED (NIR) SPECTROSCOPY1 aMURRAY, I.1 aSCAIFE, J.R.1 aPATERSON , R.  tAnimal Science, June 2000, Volume 70, Issue 3, Pages 417-423.