Handheld near-infrared spectrometer allows on-line prediction of beef quality traits
| Autor: | Jean-François Hocquette, Massimo De Marchi, Erika Pellattiero, Arianna Goi |
|---|---|
| Přispěvatelé: | DAFNAE, Universita degli Studi di Padova, Unité Mixte de Recherche sur les Herbivores - UMR 1213 (UMRH), VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Department of Animal Medicine, Production and Health |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
Meat
biology.animal_breed Longissimus Thoracis Color Technological traits 01 natural sciences Fatty acids Minerals Portable NIR instrument Animals Cattle Food Quality Least-Squares Analysis Muscle Skeletal Red Meat Shear Strength Spectroscopy Near-Infrared Quality (physics) Near-Infrared Food science Spectroscopy Mathematics 2. Zero hunger chemistry.chemical_classification biology Spectrometer Moisture 010401 analytical chemistry 0402 animal and dairy science Sampling (statistics) 04 agricultural and veterinary sciences Skeletal 040201 dairy & animal science 0104 chemical sciences Grinding chemistry Muscle [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Charolais cattle Food Science Polyunsaturated fatty acid |
| Zdroj: | Meat Science Meat Science, 2022, 184, pp.108694. ⟨10.1016/j.meatsci.2021.108694⟩ |
| ISSN: | 0309-1740 |
| Popis: | International audience; The aim of this study was to evaluate the ability of a miniaturized near-infrared spectrometer to predict chemical parameters, technological and quality traits, fatty acids and minerals in intact Longissimus thoracis and Trapezius obtained from the ribs of 40 Charolais cattle. Modified partial least squares regression analysis to correlate spectra information to reference values, and several scatter correction and mathematical treatments have been tested. Leave-one-out cross-validation results showed that the handheld instrument could be used to obtain a good prediction of moisture and an approximate quantitative prediction of fat or protein contents, a*, b*, shear force and purge loss with coefficients of determination above 0.66. Moreover, prediction models were satisfactory for proportions of MUFA, PUFA, oleic and palmitic acids, for Fe and Cu contents. Overall, results exhibited the usefulness of the on-line miniaturized tool to predict some beef quality traits and the possibility to use it with commercial cuts without sampling, carcass deterioration nor grinding and consequent meat products' loss. |
| Databáze: | OpenAIRE |
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