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Rapid Nondestructive Simultaneous Detection for Physicochemical Properties of Different Types of Sheep Meat Cut Using Portable Vis/NIR Reflectance Spectroscopy System
- Source :
- Foods, Volume 10, Issue 9, Foods, Vol 10, Iss 1975, p 1975 (2021)
- Publication Year :
- 2021
- Publisher :
- MDPI, 2021.
-
Abstract
- The visible and near-infrared spectroscopy (Vis/NIRS) models for sheep meat quality evaluation using only one type of meat cut are not suitable for other types. In this study, a novel portable Vis/NIRS system was used to simultaneously detect physicochemical properties (pH, color L*, a*, b*, cooking loss, and shear force) for different types of sheep meat cut, including silverside, back strap, oyster, fillet, thick flank, and tenderloin cuts. The results show that the predictive abilities for all parameters could be effectively improved by spectral preprocessing. The coefficient of determination (Rp2) and residual predictive deviation (RPD) of the optimal prediction models for pH, L*, a*, b*, cooking loss, and shear force were 0.79 and 3.50, 0.78 and 2.28, 0.68 and 2.46, 0.75 and 2.62, 0.77 and 2.19, and 0.83 and 2.81, respectively. The findings demonstrate that Vis/NIR spectroscopy is a useful tool for predicting the physicochemical properties of different types of meat cut.
- Subjects :
- sheep
Health (social science)
Materials science
Coefficient of determination
Chromatography
Chemical technology
Reflectance spectroscopy
Near-infrared spectroscopy
Shear force
technology, industry, and agriculture
food and beverages
TP1-1185
Plant Science
Health Professions (miscellaneous)
Microbiology
Rapid detection
Article
meat quality
different cut types
rapid detection
Fillet (mechanics)
Spectroscopy
Vis/NIR
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 10
- Issue :
- 9
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....8c059427da31a8ff05f0f8ac749c621c