한국근적외분광분석학회:학술대회논문집 (Proceedings of the Korean Society of Near Infrared Spectroscopy Conference)
- 한국근적외분광분석학회 2001년도 NIR-2001
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- Pages.1256-1256
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- 2001
PREDICTION OF PHYSICO-CHEMICAL AND TEXTURE CHARACTERISTICS OF BEEF BY NEAR INFRARED TRANSMITTANCE SPECTROSCOPY
- Olivan, Mamen (Servicio Regional de Investigacion y Desarrollo Agroalimentario (S.E.R.I.D.A.)) ;
- Delaroza, Begona (Servicio Regional de Investigacion y Desarrollo Agroalimentario (S.E.R.I.D.A.)) ;
- Mocha, Mercedes (Servicio Regional de Investigacion y Desarrollo Agroalimentario (S.E.R.I.D.A.)) ;
- Martinez, Maria Jesus (Servicio Regional de Investigacion y Desarrollo Agroalimentario (S.E.R.I.D.A.))
- 발행 : 2001.06.01
초록
The physico-chemical and texture characteristics of meat determine the nutritional, technological and sensory quality. However, the analysis of meat quality requires expensive, laborious and time consuming analytical methods. The objective of this study was to evaluate NIR spectroscopy using transmittance for determining the moisture, fat, protein and total pigment content, the water holding capacity (WHC) and the toughness of beef meat. A total of 318 spectra were recorded from ground beef samples by a Feed Analyzer 1265 of Infratec. The samples were obtained from the Longissimus muscle of the 10
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