In:
Foods, MDPI AG, Vol. 10, No. 9 ( 2021-08-24), p. 1975-
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.
Type of Medium:
Online Resource
ISSN:
2304-8158
DOI:
10.3390/foods10091975
Language:
English
Publisher:
MDPI AG
Publication Date:
2021
detail.hit.zdb_id:
2704223-6
Permalink