Please use this identifier to cite or link to this item:
Title: The use of visible and near infrared reflectance spectroscopy to predict beef M. longissimus thoracis et lumborum quality attributes
Authors: Andrés, S.
Silva, António
Soares-Pereira, Arminda L.
Martins, Conceição
Murrey, I.
Keywords: Near Infrared Reflectance Spectroscopy
quality attributes
Issue Date: 2008
Publisher: Elsevier
Citation: S. Andrés, A. Silva, A.L. Soares-Pereira, C. Martins, A.M. Bruno-Soares, I. Murray
Series/Report no.: Meat Science;
Abstract: Visible and near infrared reflectance spectroscopy was used to predict pH at 24 hours(pH 24 ) post-mortem, sarcomere length (SL), cooking loss (CL), Warner-Bratzler shear force (WBSF) and colour parameters (L*, a*, b*) in beef cattle samples. Samples from M. longissimus thoracis et lumborum from 30 bulls were aged at 4º C for 1, 3, 7 and 14 days and analysed for pH, SL, CL, WBSF and colour. NIRS calibrations for pH 24,luminosity at 0 (L*t 0 ) and 60 minutes (L*t 60 ) showed good predictability (R 2 = 0.97, 0.85 and 0.82; SECV = 0.10, 1.16, 1.36, respectively), whereas those related to the rest of the parameters were poorer but the values for WBSF (R 2 =0.65) could be considered useful. These results indicate that calibration, being a dynamic process, will lead to the improvement of the models, by increasing and diversifying the population, to develop the technical precision of NIRS for meat quality evaluation
Peer Reviewed: yes
ISSN: 0309-1740
Document Type: Article
Appears in Collections:OLD - DCV - Relatório (Outros)

Files in This Item:
File Description SizeFormat 
Meat Science 78(3) 217–224.pdf600,62 kBAdobe PDFThumbnail

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex mendeley Endnote Logotipo do DeGóis Logotipo do Orcid 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.