Prediction of lamb meat fatty acid composition using near-infrared reflectance spectroscopy (NIRS)
F. Guy, S. Prache, A. Thomas, D. Bauchart and D. Andueza
Food Chemistry, Volume 127, Issue 3, 1 August 2011, Pages 1280–1286
2011
บทคัดย่อ
The aim of this study was to assess the feasibility of near-infrared reflectance spectroscopy (NIRS) for predicting lamb meat fattyacid composition. We compared ground vs. intact non-ground meat samples to determine whether grinding and homogenisation of meat samples improved the performance of the predictions. We used 76 male lambs, of which 32 were pasture-fed and 44 stall-fed with concentrate and hay. The reflectance spectrum of Longissimus lumborum muscle was measured at wavelengths between 400 and 2500 nm. Predictions were better with ground than with intact muscle samples. NIRS accurately predicts several individual fattyacids (FA) (16:0, 18:0, 16:1 Δ9 cis, 17:1 Δ9 cis, 18:1 Δ9 cis, 18:1 Δ11 cis and 16:1 Δ9 trans) and several FA groups (total linear saturated FA, total branched saturated FA, total saturated FA, total cis monounsaturated FA (MUFA), total trans MUFA, total MUFA and total polyunsaturated PUFA). These results show the potential of NIRS as a rapid, and convenient tool to predict the major FA in lambmeat.