Please use this identifier to cite or link to this item: http://hdl.handle.net/10348/2937
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
beef
meat
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
URI: http://hdl.handle.net/10348/2937
ISSN: 0309-1740
metadata.dc.relation.publisherversion: http://www.sciencedirect.com/science/article/pii/S0309174007002070
Document Type: Article
Appears in Collections:OLD - DCV - Relatório (Outros)

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