Prediction of Moisture, Ash, Fat and PH in Both Intact Goat Cuts and Individual Muscles Using a Portable Near-Infrared Spectrometer

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60460709:41210/25:103062

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Prediction of Moisture, Ash, Fat and PH in Both Intact Goat Cuts and Individual Muscles Using a Portable Near-Infrared Spectrometer

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Prediction of Moisture, Ash, Fat and PH in Both Intact Goat Cuts and Individual Muscles Using a Portable Near-Infrared Spectrometer

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Food and Bioprocess Technology

ISSN

1935-5130

e-ISSN

—

Svazek periodika

18

Číslo periodika v rámci svazku

10

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

9

Strana od-do

8902-8910

Kód UT WoS článku

001537767000001

EID výsledku v databázi Scopus

2-s2.0-105011725753