Combined Relaxation Spectra for the Prediction of Meat Quality: A Case Study on Broiler Breast Fillets with the Wooden Breast Condition

文献类型： 外文期刊

第一作者： Pang, Bin

作者： Pang, Bin;Sun, Jingxin;Pang, Bin;Xue, Changhu;Chang, Yaoguang;Bowker, Brian;Yoon, Seung-Chul;Zhuang, Hong;Yang, Yi;Zhang, Jian

作者机构：

关键词： meat-quality assessment; water-holding capacity; meat texture; NMR; woody breast myopathy; chemometrics

期刊名称：FOODS （ 影响因子：4.7； 五年影响因子：5.1 ）

ISSN：

年卷期： 2024 年 13 卷 12 期

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收录情况： SCI

摘要： This study evaluated the potential of using combined relaxation (CRelax) spectra within time-domain nuclear magnetic resonance (TD-NMR) measurements to predict meat quality. Broiler fillets affected by different severities of the wooden breast (WB) conditions were used as case-study samples because of the broader ranges of meat-quality variations. Partial least squares regression (PLSR) models were established to predict water-holding capacity (WHC) and meat texture, demonstrating superior CRelax capabilities for predicting meat quality. Additionally, a partial least squares discriminant analysis (PLS-DA) model was developed to predict WB severity based on CRelax spectra. The models exhibited high accuracy in distinguishing normal fillets from those affected by the WB condition and demonstrated competitive performance in classifying WB severity. This research contributes innovative insights into advanced spectroscopic techniques for comprehensive meat-quality evaluation, with implications for enhancing precision in meat applications.

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