Determination of Meat Quality by Near-Infrared Spectroscopy

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873569" target="_blank" >RIV/62157124:16270/15:43873569 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Determination of Meat Quality by Near-Infrared Spectroscopy

Original language description

The aim was to determine total protein, pure protein, non-collagen muscle protein, dry matter and moisture (water) in pork meat using Fourier transform near-infrared reflectance spectroscopy (FT-NIRS). The spectra of samples (n = 54) were measured on anintegrating sphere in the reflectance mode with a compression cell in a range of 10,000 to 4,000 cm-1 and 100 scans on average. The evaluation was carried out using the method of partial least squares (PLS). The method of cross-validation was applied forverification. The best models were developed for dry matter and moisture (water). FT-NIR spectroscopy is a suitable technique for a quick analysis of the basic. components of pork

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2015

Confidentiality

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

Name of the periodical

Maso International

ISSN

1805-5281

e-ISSN

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Volume of the periodical

5

Issue of the periodical within the volume

1

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

5

Pages from-to

39-43

UT code for WoS article

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EID of the result in the Scopus database

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