E-viri
PDF
Recenzirano
Odprti dostop
-
Andrés, S.; Silva, A.; Soares-Pereira, A.L.; Martins, C.; Bruno-Soares, A.M.; Murray, I.
Meat science, 03/2008, Letnik: 78, Številka: 3Journal Article
Visible and near infrared reflectance spectroscopy was used to predict pH at 24 h (pH24) post-mortem, sarcomere length (SL), cooking loss (CL), Warner–Bratzler Shear Force (WBSF) and colour parameters ( L ∗, a ∗, b ∗) in beef cattle samples. Samples from M. longissimus thoracis et lumborum from 30 bulls were aged at 4 °C for 1, 3, 7 and 14 days and analysed for pH, SL, CL, WBSF and colour. NIRS calibrations for pH24, luminosity at 0 ( L ∗ t0) and 60 min ( L ∗ t60) showed good predictability ( R 2 = 0.97, 0.85 and 0.82; SECV = 0.10, 1.16, 1.36, respectively), whereas those related to the rest of the parameters were poorer.
