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Título

Potential use of near infrared reflectance spectroscopy (NIRS) for the estimation of chemical composition of oxen meat samples

AutorPrieto, Nuria ; Andrés, Sonia ; Giráldez, Francisco Javier ; Mantecón, Ángel R. ; Lavín, Paz
Palabras claveBeef
Meat
Chemical composition
NIRS
Fecha de publicación2006
EditorElsevier
CitaciónMeat Science 74(3): 487-496 (2006)
ResumenNear infrared reflectance spectroscopy (NIRS) was evaluated as a tool to estimate several chemical parameters of oxen meat protected by a quality mark. Fifty-three samples of longissimus thoracis muscle corresponding to oxen reared in extensive conditions were homogenized and scanned over the NIR spectral range (1100–2500 nm). Immediately after scanning, the samples were analyzed for crude protein (CP), myoglobin, collagen, ether extract (EE), gross energy (GE), dry matter (DM) and ash content, according to the official methods. Best NIR calibrations for chemical composition tested by cross-validation showed R^2 and SE(CV) of 0.874 and 20.33 g kg-1 DM (CP), 0.924 and 16.22 g kg-1 DM (EE), 0.941 and 0.293 MJ kg-1 DM (GE) and 0.874 and 6.75 g kg-1 FM (DM). Calibrations for myoglobin, collagen and ash content showed a poor predictability, probably as a consequence of the lack of correlation between these parameters and EE content. However, NIRS technology could be an useful tool for estimating the main chemical parameters of oxen meat samples, thus guaranteeing the standards of quality marks.
Descripción10 pages, 7 figures.-- Available online June 21, 2006.
Versión del editorhttp://dx.doi.org/10.1016/j.meatsci.2006.04.030
URIhttp://hdl.handle.net/10261/9995
DOI10.1016/j.meatsci.2006.04.030
ISSN0309-1740
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