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dc.contributor.authorPrieto, Nuria-
dc.contributor.authorAndrés, Sonia-
dc.contributor.authorGiráldez, Francisco Javier-
dc.contributor.authorMantecón, Ángel R.-
dc.contributor.authorLavín, Paz-
dc.date.accessioned2009-01-26T13:10:54Z-
dc.date.available2009-01-26T13:10:54Z-
dc.date.issued2008-
dc.identifier.citationMeat Science 79(4): 692-699 (2008)en_US
dc.identifier.issn0309-1740-
dc.identifier.urihttp://hdl.handle.net/10261/9884-
dc.description8 pages.-- Available online 7 Nov 2007.-
dc.description.abstractThe potential of NIRS-based models to predict several physical parameters of oxen and young cattle beef protected by a quality mark was evaluated. Fifty-three and 67 samples of Longissimus thoracis muscle corresponding to oxen and young cattle reared in extensive conditions were analyzed for pH, colour (L*, a*, b*), water holding capacity (WHC) and Warner–Braztler shear force (WBSF), according to the conventional methods. Several factors which might have jeopardized the prediction of pH, a*, WHC and WBSF by NIRS are considered in the discussion section. However, the best NIR calibrations, tested by full cross-validation, were for L* (R2 = 0.869; SECV = 1.56) and b* (R2 = 0.901; SECV = 1.08) colour parameters in meat samples from young cattle. It can be concluded that NIRS could be a useful tool for estimating the colour of young cattle meat samples, primary consideration for consumers when making purchasing decisions.en_US
dc.description.sponsorshipN. Prieto is grateful to the Spanish National Research Council and Ministry of Education and Science (CSIC-MEC) for financial assistance under a predoctoral grant.en_US
dc.format.extent94510 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsclosedAccess-
dc.subjectBeefen_US
dc.subjectMeaten_US
dc.subjectPhysical parametersen_US
dc.subjectNIRSen_US
dc.titleAbility of near infrared reflectance spectroscopy (NIRS) to estimate physical parameters of adult steers (oxen) and young cattle meat samplesen_US
dc.typeartículoen_US
dc.identifier.doi10.1016/j.meatsci.2007.10.035-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.meatsci.2007.10.035en_US
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