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...
Rapid nondestructive simultaneous detection for physicochemical properties of different types of sheep meat cut using portable Vis/NIR reflectance spectroscopy system.
Li Chen, Chinese Academy of Agricultural Sciences, National Risk Assesment Laboratory of Agro-Products Processing Quality and Safety, Institute of Food Science and Technology, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Tel. +86-15600985511. E-mail email@example.com
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Yanlei Li, Xiaochun Zheng, Dequan Zhang, Xin Li, Fei Fang, Li Chen; Rapid nondestructive simultaneous detection for physicochemical properties of different types of sheep meat cut using portable Vis/NIR reflectance spectroscopy system.. IFIS Food and Health Sciences Database 2022; doi:
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