Rapid Nondestructive Simultaneous Detection for Physicochemical Properties of Different Types of Sheep Meat Cut Using Portable Vis/NIR Reflectance Spectroscopy System

文献类型： 外文期刊

第一作者： Li, Yanlei

作者： Li, Yanlei;Zheng, Xiaochun;Zhang, Dequan;Li, Xin;Fang, Fei;Chen, Li

作者机构：

关键词： rapid detection; meat quality; different cut types; sheep; Vis/NIR

期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）

ISSN：

年卷期： 2021 年 10 卷 9 期

页码：

收录情况： SCI

摘要： 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 (R-p(2)) 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 tool for predicting the physicochemical properties of different types of meat cut.

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