Guaranteeing Canadian lamb meat quality using near-infrared spectroscopy on intact rack | Zendy

M. Juárez | Zendy; A. Horcada | Zendy; N. Prieto | Zendy; Jordan C. Roberts | Zendy; M. E. R. Dugan | Zendy; Ó. López-Campos | Zendy; B. Uttaro | Zendy; I. L. Larsen | Zendy; S. Hosford | Zendy; J. K. Galbraith | Zendy; J.L. Aalhus | Zendy

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Guaranteeing Canadian lamb meat quality using near-infrared spectroscopy on intact rack

Author(s) -

M. Juárez,

A. Horcada,

N. Prieto,

Jordan C. Roberts,

M. E. R. Dugan,

Ó. López-Campos,

B. Uttaro,

I. L. Larsen,

S. Hosford,

J. K. Galbraith,

J.L. Aalhus

Publication year - 2017

Publication title -

canadian journal of animal science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.377

H-Index - 64

eISSN - 1918-1825

pISSN - 0008-3984

DOI - 10.1139/cjas-2017-0106

Subject(s) - quality (philosophy) , near infrared spectroscopy , rack , mathematics , food science , zoology , environmental science , biology , engineering , physics , mechanical engineering , quantum mechanics , neuroscience

Lamb racks from commercial carcasses were scanned using near-infrared spectroscopy. The prediction accuracies (R 2) for meat quality traits were assessed. Prediction accuracy ranged between 0.40 and 0.94. When predicted values were used to classify meat based on quality, 88.7%–95.2% of samples were correctly classified as quality guaranteed.

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