1. College of Life Science, Guizhou University, Guiyang 550025, China；2. Food Science and Engineering Rearch Center, Guizhou
University, Guiyang 550025, China；3. Branch Center of National Beef Processing Technology Research, Huishui 550600,
China；4. Guizhou Luohan Food Ltd., Guiyang 550025, China；5. Xuzhou Institute Technology, Xuzhou 221008, China
Abstract：Beef thick flank,fillet and brisket were scanned using a near infrared spectrophotometer and their chemical parameters such as protein,fat,water and ash were measured.A calibration model for each of these parameters was set up by means of partial least squares（PLS） regression.The correlation coefficients of calibration for ash and water contents in beef thick flank were 0.9843 and 0.9740,respectively,and the correlation coefficients of validation were 0.9502 and 0.9342,respectively.The correlation coefficients of calibration for protein and water contents in beef fillet were 0.9540 and 0.7752,respectively,and the correlation coefficients of validation were 0.9500 and 0.9060,respectively.The correlation coefficients of calibration for ash and fat contents in beef brisket were 0.9746 and 0.9218,and the correlation coefficients of validation were 0.9560 and 0.9233,respectively.The correlation coefficients of calibration and validation for total water content in beef thick flank and fillet was 0.7504 and 0.9737,respectively,while those for total ash content in beef brisket and thick flank were 0.8770 and 0.9777,respectively.This study shows that near infrared spectroscopy allows accurate predictions of chemical parameters of beef and therefore can be used to evaluate beef quality.
陈育涛；朱秋劲；卢开红；陈舟东；陈步友；杨万根. 近红外光谱对特征部位牛肉的分析[J]. 肉类研究, 2012, 26(3): 34-38.
CHEN Yu-tao，ZHU Qiu-jin，LU Kai-hong，CHEN Zhou-dong，CHEN Bu-you，YANG Wan-gen. Prediction of Chemical Parameters of Different Cuts of Beef by Near Infrared Transmission Spectroscopy. Meat Research, 2012, 26(3): 34-38.
2012, Vol. 26 
