Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103828
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dc.contributor.authorBONIN, M. de N.
dc.contributor.authorSILVA, S. da L. e
dc.contributor.authorGOMES, R. da C.
dc.contributor.authorMENEZES, G. R. de O.
dc.contributor.authorSURITA, L. M. A.
dc.contributor.authorFAVERO, R.
dc.contributor.authorFERRAZ, A. L. J.
dc.contributor.authorFEIJO, G. L. D.
dc.date.accessioned2019-01-14T23:50:18Z-
dc.date.available2019-01-14T23:50:18Z-
dc.date.created2019-01-14
dc.date.issued2018
dc.identifier.citationIn: 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.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1103828-
dc.descriptionThe 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.
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectCooking loss
dc.subjectDripping loss
dc.subjectOnline evaluation
dc.titleVIS-NIRS to predict meat quality is anatomical point specific.
dc.typeResumo em anais e proceedings
dc.date.updated2019-01-14T23:50:18Zpt_BR
dc.subject.nalthesaurusColor
dc.subject.nalthesaurusSpectroscopy
dc.subject.nalthesaurusMeat tenderness
riaa.ainfo.id1103828
riaa.ainfo.lastupdate2019-01-14
dc.contributor.institutionMARINA 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.
Appears in Collections:Resumo em anais de congresso (CNPGC)

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