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Research center of Embrapa/Collection: Embrapa Gado de Corte - Resumo em anais de congresso (ALICE)
Date Issued: 2018
Type of Material: Resumo em anais de congresso (ALICE)
Authors: BONIN, M. de N.
SILVA, S. da L. e
GOMES, R. da C.
MENEZES, G. R. de O.
Additional Information: MARINA 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.
Title: VIS-NIRS to predict meat quality is anatomical point specific.
Publisher: In: 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.
Language: en
Keywords: Cooking loss
Dripping loss
Online evaluation
Description: The 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.
NAL Thesaurus: Color
Meat tenderness
Data Created: 2019-01-14
Appears in Collections:Resumo em anais de congresso (CNPGC)

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