title: Development of near infrared reflectance spectroscopy to predict chemical composition with a wide range of variability in beef.
abstract: A total of 182 beef samples were minced and divided into calibration set (n=140) and independent validation set (n=42). Calibration models of NIRS (1000-1800nm) were built using partial least squares regression (PLSR) on the calibration set of samples. Both the coefficient of determination in calibration (R(2)C) and the coefficient of determination in prediction (R(2)P) were over 0.98 for all chemical compositions. The ratio performance deviation (RPD) was 17.37, 5.12 and 10.43 for fat, protein and moisture, respectively. The results of the present study indicate the outstanding ability of NIRS to predict chemical composition in beef.
authors.affiliation: Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
authors.forename: Huawei
authors.initials: H
authors.lastname: Su
authors.affiliation: Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food and Wine, Yantai Research Institute of China Agricultural University, Yantai 264670, China.
authors.forename: Kun
authors.initials: K
authors.lastname: Sha
authors.affiliation: Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Department of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
authors.forename: Li
authors.initials: L
authors.lastname: Zhang
authors.affiliation: Department of Animal Sciences, Purdue University, West Lafayette, IN 47907, USA.
authors.forename: Qian
authors.initials: Q
authors.lastname: Zhang
authors.affiliation: Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Department of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
authors.forename: Yuling
authors.initials: Y
authors.lastname: Xu
authors.affiliation: Beijing Zhongnong Boya Technology Development Co., Ltd., Beijing 100193, China.
authors.forename: Rong
authors.initials: R
authors.lastname: Zhang
authors.affiliation: Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
authors.forename: Haipeng
authors.initials: H
authors.lastname: Li
authors.affiliation: Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China. Electronic address: baozhongsun@163.com.
authors.forename: Baozhong
authors.initials: B
authors.lastname: Sun
mesh_terms: D000818:Animals; D002138:Calibration; D002417:Cattle; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D016018:Least-Squares Analysis; D008460:Meat / Q000032:analysis*; D008962:Models, Theoretical; D019265:Spectroscopy, Near-Infrared / Q000379:methods*
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins
keywords: Beef; Chemical composition; NIRS