Stephanie M. Fowler , Stephen Morris , Suzanne I. Mortimer , David L. Hopkins
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引用次数: 0
摘要
尽管肌内脂肪(IMF)对食用品质非常重要,但澳大利亚整个行业尚未广泛采用任何方法对其进行常规测量。因此,我们进行了一项研究,调查近红外(NIR)设备的潜力,以从上部采集的光谱预测里脊肉的肌内脂肪含量,上部位于悬挂的胴体外部,因此很容易获取。为此,在 5 次数据采集过程中,从 258 只羔羊胴体的上侧(半膜)采集了近红外光谱,并从里脊和上侧采集了肌肉样本,使用湿化学方法进行 IMF 测定。随后的偏最小二乘法(PLS)模型表明,预测里脊肉的绝对 IMF 含量的能力较差(R2 = 0.28,RMSE = 1.26),但预测上半身的 IMF 含量的能力适中(R2 = 0.56,RMSE = 0.82)。根据 4.5% 的 IMF 食用质量阈值对切肉进行分类的偏最小二乘法判别分析 (PLS-DA) 模型产生了较好的预测结果,里脊肉和上肉的准确率分别为 66.7% 和 76.7%。不过,进一步研究评估里脊肉和上层肉的 IMF 之间的关系,并减少数据收集之间整体吸光度差异的影响,将会改善预测结果。
Continued development of a tool to measure intramuscular fat of Australian lamb carcases in commercial situations
Despite the importance of intramuscular fat (IMF) to eating quality, as yet no methodology has been widely adopted by the whole of industry in Australia to measure it routinely. Thus, a study was conducted to investigate the potential for a Near Infra-Red (NIR) device to predict the IMF content of the loin from spectra collected on the topside which is externally located on a hanging carcase and therefore easily accessible. To this end, NIR spectra were collected from topsides (m. semimembranosus) of 258 lamb carcases over 5 data collections and a sample of muscle was collected from the loin and the topside for IMF determination using a wet chemistry method. Subsequent Partial Least Square (PLS) models suggested the ability to predict the absolute IMF content of loins was poor (R2 = 0.28, RMSE = 1.26), yet there was a moderate ability to predict the IMF content of the topside (R2 = 0.56, RMSE = 0.82). Partial Least Square Discrimination Analysis (PLS-DA) models to classify cuts based on the IMF eating quality threshold of 4.5% yielded better predictive outcomes with accuracies of 66.7% and 76.7% for loin and topside respectively. However, further research to assess the relationship between the IMF of the loin and topside and reduce the impact of differences in overall absorbance between data collections will improve predictive outcomes.
期刊介绍:
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.