6 research outputs found
Utilization of near infrared reflectance spectroscopy for prediction of the nutritional composition of beef and pork samples
Near-infrared reflectance spectroscopy
(NIRS) offers the potential for rapid, low-cost
analyses of meat samples. Beef and pork
samples were analyzed by both standard
laboratory (AOAC) methods and NIRS.
Regression equations were developed to relate
the two methods. Coefficients of determination
between NIRS and AOAC results were .929 for
dry matter, .965 for crude protein, and .996 for
ether extract. NIRS and AOAC procedures
yielded very similar results (DM, 38.82 vs
38.58; CP, 17.78 vs. 17.83; and EE, 18.83 vs.
18.00). NIRS appears to be a rapid and reliable
predictor of nutritional composition of ground
beef and pork based on regression equations we
have developed with a limited number of
samples