Fresh minced meat of hind leg from 515 rabbits was analysed by NIRS. Calibration equations were calculated by PLSR to predict the chemical composition and reological characteristics of fresh meat, the slaughter weight and dressing percentage of rabbits, as well as the muscle to bone ratio of hind leg, the shear force and cooking losses of meat. NIRS prediction was accurate for all chemical variables (R2cv=0.52 to 0.85). NIRS prediction of pH was fair (R2cv=0.45), while the prediction of colour was unsatisfactory (R2cv<0.25). NIRS prediction of meat shear force gave scarce results, while was better for cooking losses (R2cv=0.49). The rabbit weight at slaughter, the dressing percentage and the muscle to bone ratio of hind leg showed an intermediate degree of correlation with the NIR spectra (R2cv=0.34 to 0.38).
Predizione delle caratteristiche chimiche e reologiche della carne di coniglio mediante analisi NIRS (Near Infrared Reflectance Spectroscopy)
TROCINO, ANGELA;CARRARO, LUCA;XICCATO, GEROLAMO
2005
Abstract
Fresh minced meat of hind leg from 515 rabbits was analysed by NIRS. Calibration equations were calculated by PLSR to predict the chemical composition and reological characteristics of fresh meat, the slaughter weight and dressing percentage of rabbits, as well as the muscle to bone ratio of hind leg, the shear force and cooking losses of meat. NIRS prediction was accurate for all chemical variables (R2cv=0.52 to 0.85). NIRS prediction of pH was fair (R2cv=0.45), while the prediction of colour was unsatisfactory (R2cv<0.25). NIRS prediction of meat shear force gave scarce results, while was better for cooking losses (R2cv=0.49). The rabbit weight at slaughter, the dressing percentage and the muscle to bone ratio of hind leg showed an intermediate degree of correlation with the NIR spectra (R2cv=0.34 to 0.38).
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