Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef

Huawei Su; Kun Sha; Li Zhang; Qian Zhang; Yuling Xu; Rong Zhang; Haipeng Li; Baozhong Sun

doi:10.1016/j.meatsci.2013.12.019

Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef

Meat Sci. 2014 Oct;98(2):110-4. doi: 10.1016/j.meatsci.2013.12.019. Epub 2014 May 27.

Authors

Huawei Su¹, Kun Sha², Li Zhang³, Qian Zhang⁴, Yuling Xu³, Rong Zhang⁵, Haipeng Li¹, Baozhong Sun⁶

Affiliations

¹ Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
² Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food and Wine, Yantai Research Institute of China Agricultural University, Yantai 264670, China.
³ Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Department of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
⁴ Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
⁵ Beijing Zhongnong Boya Technology Development Co., Ltd., Beijing 100193, China.
⁶ Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: baozhongsun@163.com.

PMID: 24927045
DOI: 10.1016/j.meatsci.2013.12.019

Abstract

A total of 182 beef samples were minced and divided into calibration set (n=140) and independent validation set (n=42). Calibration models of NIRS (1000-1800nm) were built using partial least squares regression (PLSR) on the calibration set of samples. Both the coefficient of determination in calibration (R(2)C) and the coefficient of determination in prediction (R(2)P) were over 0.98 for all chemical compositions. The ratio performance deviation (RPD) was 17.37, 5.12 and 10.43 for fat, protein and moisture, respectively. The results of the present study indicate the outstanding ability of NIRS to predict chemical composition in beef.

Keywords: Beef; Chemical composition; NIRS.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Calibration
Cattle
Dietary Fats / analysis
Dietary Proteins / analysis
Least-Squares Analysis
Meat / analysis*
Models, Theoretical
Spectroscopy, Near-Infrared / methods*

Substances

Dietary Fats
Dietary Proteins