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Artículo
Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrument
dc.creator | Horcada Ibáñez, Alberto Luis | es |
dc.creator | Valera Córdoba, Mercedes | es |
dc.creator | Juárez, Manuel | es |
dc.creator | Fernández Cabanás, Víctor Manuel | es |
dc.date.accessioned | 2024-03-26T08:51:26Z | |
dc.date.available | 2024-03-26T08:51:26Z | |
dc.date.issued | 2020-02-24 | |
dc.identifier.citation | Horcada Ibáñez, A.L., Valera Córdoba, M., Juárez, M. y Fernández Cabanás, V.M. (2020). Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrument. Foof Chemistry, 318, 126471. https://doi.org/10.1016/j.foodchem.2020.126471. | |
dc.identifier.issn | 0308-8146 | es |
dc.identifier.uri | https://hdl.handle.net/11441/156530 | |
dc.description.abstract | A portable near infrared spectroscopy (NIRS) instrument was evaluated for the discrimination of individual Iberian pig carcasses into the four official quality categories (defined by a combination of genotype and feeding regime). Spectra were obtained scanning four anatomical locations (live animal skin, carcass surface, fresh meat and subcutaneous fat samples) at a commercial abattoir, using a handheld micro electro mechanical system instrument. The best assignments into official quality categories with the NIRS measurements in the carcass surface and subcutaneous fat were able to correctly classify 75.9% and 73.8% of the carcasses, respectively. Moreover, 93.2% and 93.4% of carcasses were correctly classified according to feeding regimes by using the spectra from fresh meat and subcutaneous fat samples. The results suggest that, using subcutaneous fat samples, a portable NIRS could be used in commercial abattoirs as a tool to support the control of official quality category assignment in Iberian pig carcasses. | es |
dc.format.extent | 7 | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Foof Chemistry, 318, 126471. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Carcass | es |
dc.subject | Classification | es |
dc.subject | Duroc | es |
dc.subject | Fat | es |
dc.subject | Meat | es |
dc.subject | Pig | es |
dc.title | Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrument | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Agronomía | es |
dc.identifier.doi | 10.1016/j.foodchem.2020.126471 | es |
dc.journaltitle | Foof Chemistry | es |
dc.publication.issue | 318 | es |
dc.publication.initialPage | 126471 | es |
Ficheros | Tamaño | Formato | Ver | Descripción |
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COMPAG-D-20-00029_R1 (NIRS Iberian ... | 245.5Kb | [PDF] | Ver/ | |