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Potential use of near infrared spectroscopy for the on-line prediction of fatty acid composition in Limousin and Aberdeen Angus beef samples

AutorPrieto, Nuria ; Ross, D. W.; Navajas, E. A.; Richardson, R. I.; Hyslop, J. J.; Simm, G.; Roehe, R.
Palabras claveNear infrared spectroscopy
Fibre-optic probe
Fatty acid
Fecha de publicación2009
CitaciónProceedings of the 55th International Congress of Meat Science and Technology, p.: 397-401 (2009)
ResumenThe objective of this study was to test the on-line estimation of the concentration of individual fatty acids (FA) and groups of FA in crossbred Limousin (LIM) and Aberdeen Angus (AA) beef samples using NIR spectroscopy (NIRS), immediately after exposing the meat surface in the abattoir at 48 h post mortem. Samples from 106 LIM and 88 AA M. longissimus thoracis were scanned over the NIR spectral range from 1100-1800 nm and samples of the M. longissimus lumborum were analyzed for fatty acid composition. NIR calibrations, tested by cross-validation, showed high predictability in LIM meat samples for the C16:0, C16:1, C18:0, C18:1, cis9, trans11 C18:2, C20:1, saturated (SFA) and monounsaturated (MUFA) fatty acids, with R2 of 0.689, 0.692, 0.714, 0.755, 0.714, 0.713, 0.676 and 0.753 and SECV (mg.100 g-1 muscle) of 146.2, 28.4, 62.4, 192.5, 2.87, 0.92, 235.5 and 239.8, respectively. Fatty acids such as C18:2 n-6 and polyunsaturated (PUFA) were more difficult to predict by NIRS in those samples (R2 = 0.653 and 0.643, SECV = 13.1 and 17.3 mg.100 g-1 muscle, respectively). The accuracy of prediction for individual and groups of FA concentration in AA beef samples was lower than that found in LIM ones, probably due to a less homogeneous distribution of meat sample population. The correlation of NIR measurements and several FA in the range from 0.82 to 0.87 indicated that NIRS is a useful on-line technique for the early, fast and relatively inexpensive estimation of FA composition in LIM beef samples in the abattoir.
Descripción5 pages.-- Contributed to: 55th International Congress of Meat Science and Technology ( Copenhagen, aug 16-21, 2009).
Versión del editorhttp://www.icomst2009.dk/fileadmin/documents/ICOMST_PS3_Final.pdf
Aparece en las colecciones: (IGM) Comunicaciones congresos
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