Guaranteeing Canadian lamb meat quality using near-infrared spectroscopy on intact rack-Reference-Cited by-同舟云学术

Guaranteeing Canadian lamb meat quality using near-infrared spectroscopy on intact rack

Published:2018-06-01 Issue:2 Volume:98 Page:390-393
ISSN:0008-3984
Container-title:Canadian Journal of Animal Science
language:en
Short-container-title:Can. J. Anim. Sci.

Author:

Juárez M.¹,Horcada A.²,Prieto N.¹,Roberts J.C.¹,Dugan M.E.R.¹,López-Campos O.¹,Uttaro B.¹,Larsen I.L.¹,Hosford S.³,Galbraith J.³,Aalhus J.L.¹

Affiliation:

1. Lacombe Research and Development Centre, Lacombe, AB T4L 1W1, Canada.

2. Departamento Ciencias Agroforestales, Universidad de Sevilla, Seville 41013, Spain.

3. Alberta Agriculture and Rural Development, Livestock and Farm Business Branch, Camrose, AB T4V 0K1, Canada.

Abstract

Lamb racks from commercial carcasses were scanned using near-infrared spectroscopy. The prediction accuracies (R2) for meat quality traits were assessed. Prediction accuracy ranged between 0.40 and 0.94. When predicted values were used to classify meat based on quality, 88.7%–95.2% of samples were correctly classified as quality guaranteed.

Publisher

Canadian Science Publishing

Subject

Animal Science and Zoology,Food Animals

Link

http://www.nrcresearchpress.com/doi/pdf/10.1139/cjas-2017-0106

Reference7 articles.

1. Comparing Subcutaneous Adipose Tissue in Beef and Muskox with Emphasis on trans 18:1 and Conjugated Linoleic Acids

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