Near‐Infrared Spectroscopy Determination of Physical and Chemical Characteristics in Beef Cuts
抄録
<jats:title>ABSTRACT</jats:title><jats:p>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.</jats:p>
収録刊行物
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- Journal of Food Science
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Journal of Food Science 56 (6), 1493-1496, 1991-11
Wiley
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詳細情報 詳細情報について
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- CRID
- 1362825894232026368
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- NII論文ID
- 80006249109
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- ISSN
- 17503841
- 00221147
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- データソース種別
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- Crossref
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