VIS-NIRS to predict meat quality is anatomical point specific.

VIS-NIRS to predict meat quality is anatomical point specific.

The Vis-NIRS is a non-destructive, simple, rapid, and safe method for evaluating meat quality. Studies using VIS/NIRS to predict the meat quality are based mainly in information collected on longissimus thoracis (LT), at 12th rib, which differs in quality from LT at 5th rib. Accordingly, the present study aimed to create VIS/NIRS calibrations models for LT at 5th (LT5) and 12th rib (LT12) and test their accuracy to predict meat quality of beef samples. A total of 1,508 steer and heifer carcasses, averaging 20 months (± 4.00) were used in this study.

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Bibliographic Details
Main Authors: BONIN, M. de N., SILVA, S. da L. e, GOMES, R. da C., MENEZES, G. R. de O., SURITA, L. M. A., FAVERO, R., FERRAZ, A. L. J., FEIJO, G. L. D.
Other Authors: MARINA DE NADAI BONIN, Universidade Federal de Mato Grosso do Sul - UFMS; SAULO DA LUZ E SILVA, Faculdade de Zootecnia e Engenharia de Alimentos; RODRIGO DA COSTA GOMES, CNPGC; GILBERTO ROMEIRO DE OLIVEIRA MENEZE, CNPGC; LUCY MERY ANTONIA SURITA, Universidade Federal de Mato Grosso do Sul - UFMS; RICARDO FAVERO, Universidade Estadual de Londrina - UEL; ANDRÉ LUIZ JULIEN FERRAZ, Universidade Estadual de Mato Grosso do Sul - UEMS; GELSON LUIS DIAS FEIJO, CNPGC.
Format: Anais e Proceedings de eventos biblioteca
Language:English
eng
Published: 2019-01-14
Subjects:Cooking loss, Dripping loss, Online evaluation, Color, Spectroscopy, Meat tenderness,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103828
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http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103828

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