Nir Determination of Meat Quality Characterisitcs at Different Lamb Carcass Points

G. Fiorentini; L. Mur; C.A. Fugita; L. Bellomo; A.I. Negueruela; C. Sañudo; MM. Campo

Nir Determination of Meat Quality Characterisitcs at Different Lamb Carcass Points

In: 63rd International Congress of Meat Science and Technology

Authors:

G. Fiorentini

G. Fiorentini ¹Dept. Animal Production and Food Science, IA2, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain
²Faculty of Agrarian and Veterinary Sciences, São Paulo State University, 14884-900, Jaboticabal, SP, Brazil

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L. Mur

L. Mur ¹Dept. Animal Production and Food Science, IA2, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain

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C.A. Fugita

C.A. Fugita ¹Dept. Animal Production and Food Science, IA2, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain

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L. Bellomo

L. Bellomo ¹Dept. Animal Production and Food Science, IA2, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain

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A.I. Negueruela

A.I. Negueruela ³Dept. Applied Physics, IA2, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain; marimar@unizar.es

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C. Sañudo

C. Sañudo ¹Dept. Animal Production and Food Science, IA2, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain

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, and

MM. Campo

MM. Campo ¹Dept. Animal Production and Food Science, IA2, University of Zaragoza, C/Miguel Servet, 177, 50013 Zaragoza, Spain

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Type:: Chapter

Pages:: 737–738

DOI:: https://doi.org/10.3920/9789086868605_329

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The aim of the present work was to evaluate the potential of near infrared spectroscopy to predict the meat quality in different points of collection of the lamb carcass. Prediction of meat quality parameters using NIR spectra as independent variables was explored using the whole sample set (n=100) in four different evaluation points: L1, tail base, C4 and triceps brachii. The determination values for pH, toughness, C16:0, C18:0, C18:1 cis-9, C18:2 n-6, Monounsaturated fatty acids, Polyunsaturated fatty acids, fat, protein and moisture in different measurement points were poor (R²<0.63). The points tested in our study are not indicated to predict the meat quality of the lamb carcass.

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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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Nir Determination of Meat Quality Characterisitcs at Different Lamb Carcass Points

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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