ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The qualities of beef cuts were compared with near-infrared (NIR) spectroscopy readings using reflectance, transmittance and a fiber optic probe. Multiple linear regression analyses were used to select the optimum wavelengths for estimating beef properties. High multiple correlation coefficients (R) were obtained for Warner-Bratzler shear value (R = 0.798−0.826), protein (R = 0.822−0.904), moisture (R = 0.895−0.941), fat (R = 0.890−0.965) and energy content (R = 0.899−0.961) with each reflectance, transmittance and using the fiber optic probe. Total pigment content also highly correlated with optical densities using transmittance (R = 0.946) and the fiber optic probe (R = 0.893). NIR with a fiber optic probe is a useful tool for determining physical and chemical characteristics of beef.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1991.tb08623.x
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