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Characterisation and identification of individual intact goat muscle samples (Capra sp.) using a portable near-infrared spectrometer and chemometrics

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F22%3AN0000128" target="_blank" >RIV/00027014:_____/22:N0000128 - isvavai.cz</a>

  • Alternative codes found

    RIV/60460709:41210/22:92256

  • Result on the web

    <a href="http://mdpi.com" target="_blank" >http://mdpi.com</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.3390/foods11182894" target="_blank" >10.3390/foods11182894</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Characterisation and identification of individual intact goat muscle samples (Capra sp.) using a portable near-infrared spectrometer and chemometrics

  • Original language description

    Adulterated, poor quality and unsafe meat are still major challenges for the meat industry which have driven efforts to find alternative technologies to detect these challenges. This study evaluated the use of a portable near infrared (NIR) instrument combined with machine learning techniques to identify and classify individual-intact goat muscles. Fresh goat carcasses (n=35; 19 to 21.7 Kg LW) from different breeds and sex were sourced and cut in different commercial cuts. The longissimus thoracis et lumborum, biceps femoris, semimembranosus, semitendinosus, supraspinatus, and infraspinatus muscles were removed and scanned (900 – 1600 nm). Differences in the NIR spectra of the muscles were observed at wavelengths around 976 nm, 1180 nm and 1430 nm associated with water and fat content (IMF). The classification of individual muscles was achieved by linear discriminant analysis (LDA) with acceptable accuracies (68- 94%) using the second derivative NIR spectra. The results indicated that NIR spectroscopy can be used to identify individual goat muscles.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2022

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Foods

  • ISSN

    2304-8158

  • e-ISSN

  • Volume of the periodical

    11

  • Issue of the periodical within the volume

    18

  • Country of publishing house

    CH - SWITZERLAND

  • Number of pages

    8

  • Pages from-to

    Article number: 2894

  • UT code for WoS article

    000860107700001

  • EID of the result in the Scopus database

    2-s2.0-85138646786