Využití FT NIR spektroskopie ke stanovení základního chemického složení vepřového a hovězího masa.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F06%3A00087592" target="_blank" >RIV/62156489:43210/06:00087592 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef meat

Popis výsledku v původním jazyce

Our work concerned the determination of basic components of pork and beef meat (fat, protein, moisture content) using FT NIR spectroscopy. The samples were analysed on FT NIR Nicolet Antaris device in reflectance regimen. Referential results from classical analyses have been used for the calibration of the device. Calibration models have been created using PLS algorithm (method of partial least squares) and verified with cross-validation. High correlation coefficients (R) of calibration have been achieved (fat 0.998; protein 0.976; moisture 0.994), and subsequently validation as well (fat 0.997; protein 0.970; moisture 0.993) and very low standard deviations of the calibration and validation (SEC, SEP). No statistically significant differences betweenthe referential and predicted values of determination have been detected in Z-test. According to the published results, the NIRS method has a high potential to replace an expensive and time demanding chemical analysis of meat composition.

Název v anglickém jazyce

Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef meat

Popis výsledku anglicky

Our work concerned the determination of basic components of pork and beef meat (fat, protein, moisture content) using FT NIR spectroscopy. The samples were analysed on FT NIR Nicolet Antaris device in reflectance regimen. Referential results from classical analyses have been used for the calibration of the device. Calibration models have been created using PLS algorithm (method of partial least squares) and verified with cross-validation. High correlation coefficients (R) of calibration have been achieved (fat 0.998; protein 0.976; moisture 0.994), and subsequently validation as well (fat 0.997; protein 0.970; moisture 0.993) and very low standard deviations of the calibration and validation (SEC, SEP). No statistically significant differences betweenthe referential and predicted values of determination have been detected in Z-test. According to the published results, the NIRS method has a high potential to replace an expensive and time demanding chemical analysis of meat composition.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Animal Science

ISSN

1212-1819

e-ISSN

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Svazek periodika

51

Číslo periodika v rámci svazku

8

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

361-368

Kód UT WoS článku

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EID výsledku v databázi Scopus

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