Study of dissected lamb muscles by visible and near infrared reflectance spectroscopy for composition assessment

被引：54
|
作者：
Cozzolino, D
Murray, I
Scaife, JR
Paterson, R
机构：
[1] Scottish Agr Coll, Aberdeen AB21 9YA, Scotland
[2] Univ Aberdeen, Dept Agr, Aberdeen AB24 5UA, Scotland
来源：
ANIMAL SCIENCE | 2000年 / 70卷
关键词：
lamb (meat); meat composition; meat quality; near infrared spectroscopy; NIRS; optical properties;
D O I：
10.1017/S1357729800051766
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
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 fetal 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 R2 and higher standard error of cross validation (SECV) compared with the minced samples.
引用
收藏
页码：417 / 423
页数：7
相关论文
共 50 条
  • [1] Identification of animal meat muscles by visible and near infrared reflectance spectroscopy
    Cozzolino, D
    Murray, I
    LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2004, 37 (04): : 447 - 452
  • [2] The assessment of the chemical composition of fishmeal by near infrared reflectance spectroscopy
    Cozzolino, D
    Chree, A
    Murray, I
    Scaife, JR
    AQUACULTURE NUTRITION, 2002, 8 (02) : 149 - 155
  • [3] In vivo Measurements of Optical Properties of Human Muscles with Visible and Near Infrared Reflectance Spectroscopy
    Wang, Chiao Yi
    Yu, Ting Wen
    Sung, Kung Bin
    OPTICAL BIOPSY XVI: TOWARD REAL-TIME SPECTROSCOPIC IMAGING AND DIAGNOSIS, 2018, 10489
  • [4] Paddy soil nutrient assessment using visible and near infrared reflectance spectroscopy
    Gholizadeh, A.
    Saberioon, M. M.
    Amin, M. S. M.
    PIAGENG 2013: IMAGE PROCESSING AND PHOTONICS FOR AGRICULTURAL ENGINEERING, 2013, 8761
  • [5] On-line prediction of lamb fatty acid composition by visible near infrared spectroscopy
    Pullanagari, Reddy R.
    Yule, Ian J.
    Agnew, M.
    MEAT SCIENCE, 2015, 100 : 156 - 163
  • [6] Estimation of the prior storage period of lamb's lettuce based on visible/near infrared reflectance spectroscopy
    Jacobs, Bert A. J. G.
    Verlinden, Bert E.
    Bobelyn, Els
    Decombel, An
    Bleyaert, Peter
    Van Lommel, Joris
    Vandevelde, Isabel
    Saeys, Wouter
    Nicolai, Bart M.
    POSTHARVEST BIOLOGY AND TECHNOLOGY, 2016, 113 : 95 - 105
  • [7] Determining lamb's lettuce postharvest age based on visible/near-infrared reflectance spectroscopy
    Jacobs, B. A. J. G.
    Verlinden, B. E.
    Bobelyn, E.
    Decombel, A.
    Bleyaert, P.
    Van Lommel, J.
    Vandevelde, I.
    Saeys, W.
    Nicolai, B. M.
    V INTERNATIONAL SYMPOSIUM ON APPLICATIONS OF MODELLING AS AN INNOVATIVE TECHNOLOGY IN THE HORTICULTURAL SUPPLY CHAIN - MODEL-IT 2015, 2017, 1154 : 9 - 16
  • [8] Visible and near infrared reflectance spectroscopy for field-scale assessment of Stagnosols properties
    Sestak, Ivana
    Mesic, Milan
    Zgorelec, Zeljka
    Percin, Aleksandra
    Stupnisek, Ivan
    PLANT SOIL AND ENVIRONMENT, 2018, 64 (06) : 276 - 282
  • [9] Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS)
    Guy, F.
    Prache, S.
    Thomas, A.
    Bauchart, D.
    Andueza, D.
    FOOD CHEMISTRY, 2011, 127 (03) : 1280 - 1286
  • [10] Measurement of chemical composition in wet whole maize silage by visible and near infrared reflectance spectroscopy
    Cozzolino, D.
    Fassio, A.
    Fernandez, E.
    Restaino, E.
    La Manna, A.
    ANIMAL FEED SCIENCE AND TECHNOLOGY, 2006, 129 (3-4) : 329 - 336
12345