Use of Near-Infrared Spectroscopy to Predict Biochemical and Structural Components of Bovine Meat

B.-P. Mourot; J. Normand; B. Picard; M. El Jabri; A. Listrat; G. Mairesse; C. Gobert; D. Andueza

Use of Near-Infrared Spectroscopy to Predict Biochemical and Structural Components of Bovine Meat

In: 63rd International Congress of Meat Science and Technology

Authors:

B.-P. Mourot

B.-P. Mourot ¹Valorex, Combourtillé, France

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J. Normand

J. Normand ²Institut de l’Elevage, Service Qualité des Viandes, Lyon, France

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B. Picard

B. Picard ³UMR1213 Herbivores, INRA, VetAgro Sup, Clermont université, université de Lyon, Saint-Genès-Champanelle, France

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M. El Jabri

M. El Jabri ⁴Institut de l’Elevage, Service Biométrie, Paris, France

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A. Listrat

A. Listrat ³UMR1213 Herbivores, INRA, VetAgro Sup, Clermont université, université de Lyon, Saint-Genès-Champanelle, France

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G. Mairesse

G. Mairesse ¹Valorex, Combourtillé, France

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C. Gobert

C. Gobert ⁵Elivia, Le Lion d’Angers, France; b.mourot@valorex.com

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, and

D. Andueza

D. Andueza ³UMR1213 Herbivores, INRA, VetAgro Sup, Clermont université, université de Lyon, Saint-Genès-Champanelle, France

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Type:: Chapter

Pages:: 234–235

DOI:: https://doi.org/10.3920/9789086868605_097

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The aims of the study were 1) to determine biochemical and structural components content using a near infrared spectroscopy (NIRS) and 2) to compare the use of different NIR spectrometers. Four muscles were selected (Longissimus thoracis (n=52), Rectus abdominis (n=52), Semimembranosus (n=40), Semitendinosus (n=40)), on different type of cattle from several rearing systems. NIRS spectra were measured at wavelengths between 350 and 2,500 nm on portable, industrial and laboratory spectrometer. The NIRS prediction models obtained for total collagen (expressed in mg OH-prol/g of dry matter) showed a coefficient of determination of cross-validation (R²_CV) of 0.82. Others biochemical and structural components showed a R²_CV from 0.4 to 0.7. Laboratory devices gave better predictive models than industrial and portable equipment.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Use of Near-Infrared Spectroscopy to Predict Biochemical and Structural Components of Bovine Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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