Italian Journal of Animal Science · 2007 · 49 citations · 9 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryMeat ScienceInfrared SpectroscopyLipid AnalysisMeat ColorMeat CompositionMeat QualitySpectroscopic Food AnalysisFat Content AssessmentFat Content MeasurementInfrared Absorption SpectroscopyMeat Color EvaluationMeat Fat ContentMeat Quality EvaluationPrediction
Chemical and physical traits and fatty acid composition of meat samples from 148 Piemontese beef samples were predicted by near infrared spectroscopy. Coefficients of determination in calibration (R2) ranged between 0.44 and 0.99 for chemical composition and between 0.02 and 0.98 for fatty acid (FA) profile, being in general more accurate for the major FA. The calibration results gave inaccurate prediction for cholesterol and collagen content and for most physical traits, such as Warner-Bratzler shear force, cooking loss, drip loss, colour (L, a, b) and pH.
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Prediction of pork quality using visible/near-infrared reflectance spectroscopy
Bart Savenije, G.H. Geesink, J.G.P. van der Palen et al. · Meat Science · 2006 · 114 citations