Application of FT NIR spectroscopy in the determination of basic chemical composition of beef meat in roughly and finely ground condition.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F09%3A63508824" target="_blank" >RIV/70883521:28110/09:63508824 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Application of FT NIR spectroscopy in the determination of basic chemical composition of beef meat in roughly and finely ground condition.

Popis výsledku v původním jazyce

Our work deals with using FT NIR spectroscopy to determine basic components of beef meat (fat, protein, water content). The samples were analysed on FT NIR Nicolet Antaris device in reflectance regimen. Referential results from classical analyses were used for the calibration of the device. Measurements were compared in finely and roughly ground meat. Using PLS algorithm (method of partial least squares) calibration models were created and verified with cross-validation. Better results were achieved inthe fine grounding; however the results of both measurements were satisfactory: (R) (fat >0.994, protein >0.926, water content >0.984). No statistically significant differences between the referential and predicted values of determination were detected by the t-test. According to the published results, the NIRS method has high potential to replace expensive and time demanding chemical analyses of meat composition.

Název v anglickém jazyce

Application of FT NIR spectroscopy in the determination of basic chemical composition of beef meat in roughly and finely ground condition.

Popis výsledku anglicky

Our work deals with using FT NIR spectroscopy to determine basic components of beef meat (fat, protein, water content). The samples were analysed on FT NIR Nicolet Antaris device in reflectance regimen. Referential results from classical analyses were used for the calibration of the device. Measurements were compared in finely and roughly ground meat. Using PLS algorithm (method of partial least squares) calibration models were created and verified with cross-validation. Better results were achieved inthe fine grounding; however the results of both measurements were satisfactory: (R) (fat >0.994, protein >0.926, water content >0.984). No statistically significant differences between the referential and predicted values of determination were detected by the t-test. According to the published results, the NIRS method has high potential to replace expensive and time demanding chemical analyses of meat composition.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2009

Kód důvěrnosti údajů

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

Název periodika

Acta Fytotechnica et Zootechnica

ISSN

1335-258X

e-ISSN

—

Svazek periodika

12

Číslo periodika v rámci svazku

SI

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

7

Strana od-do

—

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—