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Sierra V, Aldai N, Castro P, et al. Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy. Meat Sci. 2007;78(3):248-55doi: 10.1016/j.meatsci.2007.06.006.
Sierra, V., Aldai, N., Castro, P., Osoro, K., Coto-Montes, A., & Oliván, M. (2008). Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy. Meat science, 78(3), 248-55. https://doi.org/10.1016/j.meatsci.2007.06.006
Sierra, V, et al. "Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy." Meat science vol. 78,3 (2008): 248-55. doi: https://doi.org/10.1016/j.meatsci.2007.06.006
Sierra V, Aldai N, Castro P, Osoro K, Coto-Montes A, Oliván M. Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy. Meat Sci. 2008 Mar;78(3):248-55. doi: 10.1016/j.meatsci.2007.06.006. Epub 2007 Jun 29. PMID: 22062277.
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Meat Sci. 2008 Mar;78(3):248-55. doi: 10.1016/j.meatsci.2007.06.006. Epub 2007 Jun 29.

Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy.

Meat science

V Sierra, N Aldai, P Castro, K Osoro, A Coto-Montes, M Oliván

Affiliations

  1. Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), Apartado 13, 33300 Villaviciosa, Asturias, Spain.

PMID: 22062277 DOI: 10.1016/j.meatsci.2007.06.006

Abstract

The intramuscular fat content and composition influence consumer selection of meat products. A study predicting the fatty acid (FA) profile of ground beef from the Longissimus thoracis of yearling bulls (n=100) using near infrared transmittance spectroscopy (NIT) was conducted. The samples were scanned using an Infratec 1265 Meat Analyzer which operates in transmittance mode from 850 to 1050nm. NIT technology was able to accurately predict (R(CV)(2) over 0.76) some prominent FAs such as C14:0, C16:0, C16:1cis9, C17:0, C18:1cis9 and C18:1cis11, and minor FAs like C13:0, C15:0, C17:1cis9 and C18:1cis13. When studying FA groups, NIT spectra were able to accurately predict saturated (R(CV)(2)=0.837), branched (R(CV)(2)=0.701) and monounsaturated (R(CV)(2)=0.852) FAs. In addition, NIT spectra provided useful information on the contents of conjugated linoleic acids (CLA) in beef. These results show the potential of NIT technique as a rapid and easy tool to predict the major FAs in beef, especially those located in triglycerides.

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