title: [The quantified analysis of fresh mutton tenderness using PLS methods and Fourier transform near-infrared spectroscopy].
abstract: Ninety eight representative fresh mutton samples from Neimeng, Ningxia, Gansu, Xinjiang province were selected for this study, the nondestructive measurement of the fresh mutton tenderness by Fourier transform near infrared (FT-NIR) spectroscopy was discussed. Partial least squares(PLS) algorithm was used to build the model between the shear force value of the fresh mutton tenderness measured by the texture machine and the FT-NIR spectra. The influence of different processing method of spectra, factors and wave regions on the determination coefficients (r2), root mean square error of cross validation (RMSECV) and root mean square error of prediction (RMSEP) was studied. The result showed that the shear force value of ninety eight representative fresh mutton samples was 1.673-6.631 kg, and the shear force value above 75% samples was 2-5 kg, almost covering the fresh mutton tenderness of our country's sheep, the r2 of the calibration could reach 86.2% and the RMSECV was up to 0. 445 in the wave number range 11 995-5 446 cm(-1) and 4 601-4 246 cm(-1) with vector normalization when the PLS factors was ten. The correlation coefficient(R), RMSEP and average bias between value measured by the texture machine and predicted value of model based on validation samples were 0.87, 0.524 and 0.385 respectively. The result indicates that FT-NIR spectroscopy is capable of predicting tenderness value of fresh mutton.
authors.affiliation: Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100094, China. dqzhang0118@126.com
authors.forename: De-Quan
authors.initials: DQ
authors.lastname: Zhang
authors.forename: Xiao-Na
authors.initials: XN
authors.lastname: Chen
authors.forename: Su-Qin
authors.initials: SQ
authors.lastname: Sun
authors.forename: Chun-Hong
authors.initials: CH
authors.lastname: Li
authors.forename: Bo-Lin
authors.initials: BL
authors.lastname: Zhang
authors.forename: Yong
authors.initials: Y
authors.lastname: Li
authors.forename: Shu-Rong
authors.initials: SR
authors.lastname: Li
authors.forename: Qing-Peng
authors.initials: QP
authors.lastname: Li
authors.forename: Hong-Jie
authors.initials: HJ
authors.lastname: Zhou
mesh_terms: D000818:Animals; D005504:Food Analysis / Q000379:methods*; D016018:Least-Squares Analysis; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D012756:Sheep; D017550:Spectroscopy, Fourier Transform Infrared