期刊
ANIMAL SCIENCE
卷 70, 期 -, 页码 417-423出版社
BRITISH SOC ANIMAL SCIENCE
DOI: 10.1017/S1357729800051766
关键词
lamb (meat); meat composition; meat quality; near infrared spectroscopy; NIRS; optical properties
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.
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