VIS-NIRS to predict meat quality is anatomical point specific.

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dc.contributorMARINA DE NADAI BONIN, Universidade Federal de Mato Grosso do Sul - UFMS; SAULO DA LUZ E SILVA, Faculdade de Zootecnia e Engenharia de Alimentos; RODRIGO DA COSTA GOMES, CNPGC; GILBERTO ROMEIRO DE OLIVEIRA MENEZE, CNPGC; LUCY MERY ANTONIA SURITA, Universidade Federal de Mato Grosso do Sul - UFMS; RICARDO FAVERO, Universidade Estadual de Londrina - UEL; ANDRÉ LUIZ JULIEN FERRAZ, Universidade Estadual de Mato Grosso do Sul - UEMS; GELSON LUIS DIAS FEIJO, CNPGC.
dc.creatorBONIN, M. de N.
dc.creatorSILVA, S. da L. e
dc.creatorGOMES, R. da C.
dc.creatorMENEZES, G. R. de O.
dc.creatorSURITA, L. M. A.
dc.creatorFAVERO, R.
dc.creatorFERRAZ, A. L. J.
dc.creatorFEIJO, G. L. D.
dc.date2019-01-14T23:50:18Z
dc.date2019-01-14T23:50:18Z
dc.date2019-01-14
dc.date2018
dc.date2019-01-14T23:50:18Z
dc.date.accessioned2026-07-07T03:40:52Z
dc.descriptionThe Vis-NIRS is a non-destructive, simple, rapid, and safe method for evaluating meat quality. Studies using VIS/NIRS to predict the meat quality are based mainly in information collected on longissimus thoracis (LT), at 12th rib, which differs in quality from LT at 5th rib. Accordingly, the present study aimed to create VIS/NIRS calibrations models for LT at 5th (LT5) and 12th rib (LT12) and test their accuracy to predict meat quality of beef samples. A total of 1,508 steer and heifer carcasses, averaging 20 months (± 4.00) were used in this study.
dc.identifierIn: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 55.; CONGRESSO BRASILEIRO DE ZOOTECNIA, 28., 2018, Goiânia. Construindo saberes, formando pessoas e transformando a produção animal: anais. Viçosa: Sociedade Brasileira de Zootecnia; Brasília, DF: Associação Brasileira de Zootecnistas.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1103828
dc.identifier.urihttp://hdl.handle.net/123456789/440722
dc.languageeng
dc.rightsopenAccess
dc.subjectCooking loss
dc.subjectDripping loss
dc.subjectOnline evaluation
dc.subjectColor
dc.subjectSpectroscopy
dc.subjectMeat tenderness
dc.titleVIS-NIRS to predict meat quality is anatomical point specific.
dc.typeResumo em anais e proceedings

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