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| FURTADO,Elton Jhones Granemann; BRIDI,Ana Maria; BARBIN,Douglas Fernandes; BARATA,Catia Chilanti Pinheiro; PERES,Louise Manha; BARBON,Ana Paula Ayub da Costa; ANDREO,Nayara; GIANGARELI,Bárbara de Lima; TERTO,Daniela Kaiser; BATISTA,João Paulo. |
| Abstract The potential of near-infrared spectroscopy (NIRS) to predict the physicochemical characteristics of the porcine longissimus dorsi (LD) muscle was evaluated in comparison to the standard methods of pH and color for meat quality analysis compared to the pH results with Colorimeter and pH meter. Spectral information from each sample (n = 77) was obtained as the average of 32 successive scans acquired over a spectral range from 400 - 2498 nm with a 2 - nm gap for calibration and validation models. Partial least squares (PLS) regression was used for each individual model. An R2 and a residual predictive deviation (RPD) of 0.67/1.7, 0.86/2, and 0.76/1.9 were estimated for color parameters L*, a *, and b*, respectively. Final pH had an R2 of 0.67 and a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcasses; Color analysis; Longissimus dorsi; Partial least squares regression; PH analysis. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100088 |
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| Shan,Xue. |
| ABSTRACT: The effect of boiling, microwaving and aluminium (Al) foil-baking on composition of intramuscular phospholipid fatty acids of Inra rabbit was evaluated. Results showed that, the proportion of polyunsaturated fatty acids (PUFA)(e.g. C18:2n-6, C20:4n-6, C20:5n-3, C22:5n-3 and C22:6n-3) and monounsaturated fatty acids (MUFA)(e.g. C18:1n-7 and C18:1n-9) of treated longissimus dorsi muscle (LD) decreased, whilst the proportion of saturated (SFA)(e.g. C16:0 and C18:0) and n-6/n-3 value increased during cooking. Among the three treatments, microwaving can do better to stop the unsaturated fatty acids (UFA) being destroyed than boiling and Al foil-baking. However, boiling treatment did more serious damage to PUFA portion. Even so, the n-6/n-3 values of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Inra rabbit; Cooking ways; Intramuscular phospholipid fatty acids; Composition; Partial least squares regression. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000500751 |
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