Prediction of Moisture, Ash, Fat and PH in Both Intact Goat Cuts and Individual Muscles Using a Portable Near-Infrared Spectrometer
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F25%3A10006293" target="_blank" >RIV/00027014:_____/25:10006293 - isvavai.cz</a>
Alternative codes found
RIV/60460709:41210/25:103062
Result on the web
<a href="https://doi.org/10.1007/s11947-025-03976-6" target="_blank" >https://doi.org/10.1007/s11947-025-03976-6</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s11947-025-03976-6" target="_blank" >10.1007/s11947-025-03976-6</a>
Alternative languages
Result language
angličtina
Original language name
Prediction of Moisture, Ash, Fat and PH in Both Intact Goat Cuts and Individual Muscles Using a Portable Near-Infrared Spectrometer
Original language description
The objective evaluation of goat meat (e.g. quality and composition of different cuts and muscles) is important in developing and developed economies. These methods are essential to monitor meat composition from different production systems and aid in enterprise profitability. This study aimed to evaluate the ability of a portable near infrared (NIR) instrument to predict the proximate composition [moisture (M), ash, fat] and pH in intact goat cuts and individual muscle samples collected from a commercial abattoir. Intact cut and individual muscle samples were analysed using proximate analysis and scanned using a portable NIR instrument (900 - 1650 nm). The cross-validation statistics including the coefficient of determination (R2 CV) and the standard error in cross validation (SECV) were 0.76 (SECV: 0.62%), 0.73 (SECV: 0.47%), 0.72 (SECV: 0.24%) and 0.80 (SECV: 0.20) for the prediction of M (%), fat (%), ash (%) and pH in the combined goat cuts and individual muscle sample set, respectively. Separate calibrations were also developed for each of the individual muscles analysed where the R2 CV and SECV ranged between 0.75 to 0.80 (SECV: 0.79 to 1.26%) and between 0.69 to 0.73 (SECV: 0.14 to 024%) for moisture (%) and pH, respectively. It was concluded that NIR spectroscopy could determine the proximate composition (%M, % fat and % ash) and pH of intact goat cuts and individual muscle samples.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food and Bioprocess Technology
ISSN
1935-5130
e-ISSN
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Volume of the periodical
18
Issue of the periodical within the volume
10
Country of publishing house
US - UNITED STATES
Number of pages
9
Pages from-to
8902-8910
UT code for WoS article
001537767000001
EID of the result in the Scopus database
2-s2.0-105011725753