Viljoen M, Hoffman L C, Brand T S
Department of Animal Sciences, Elsenburg Agricultural Research Centre, Private Bag X1, Elsenburg 7607, South Africa; Department of Animal Sciences, University of Stellenbosch, Private Bag X1, Matieland 7602, South Africa.
Meat Sci. 2005 Feb;69(2):255-61. doi: 10.1016/j.meatsci.2004.07.008.
Near infrared reflectance spectroscopy (NIRS) was used to predict the chemical composition of freeze-dried ostrich meat samples. Tenderloin (M. ambiens), big drum (M. iliofibularis) and fan fillet (M. gastrocnemius) samples (n=160) were included in the study. Samples were minced, freeze-dried and analysed according to standard laboratory procedures for ash, dry matter (DM), crude protein (CP) and fat content. Samples were scanned (1100-2500 nm) and partial least-square regression (PLSR) was used to predict the chemical composition. Multiple correlation coefficients (r) and standard errors of calibration (SEC) for the chemical analysis of freeze-dried ostrich meat were: ash (0.72; 0.29%); DM (0.72; 1.01%); CP (0.98; 0.55%); and fat (0.99; 0.29%). The r values for the validation set and the standard error of performance (SEP) for the different constituents were: ash (0.71; 0.23%); DM (0.84; 0.72%); CP (0.97; 0.64%); and fat (0.99; 0.18%). Calibrations were accurate for CP and fat.
近红外反射光谱法（NIRS）被用于预测冻干鸵鸟肉样品的化学成分。研究纳入了里脊肉（股直肌）、大鼓肌（髂胫束肌）和扇形鱼片（腓肠肌）样品（n = 160）。按照标准实验室程序对样品进行切碎、冻干并分析其灰分、干物质（DM）、粗蛋白（CP）和脂肪含量。对样品进行扫描（1100 - 2500纳米），并使用偏最小二乘回归（PLSR）来预测化学成分。冻干鸵鸟肉化学分析的多重相关系数（r）和校准标准误差（SEC）分别为：灰分（0.72；0.29%）；干物质（0.72；1.01%）；粗蛋白（0.98；0.55%）；脂肪（0.99；0.29%）。验证集的r值和不同成分的性能标准误差（SEP）分别为：灰分（0.71；0.23%）；干物质（0.84；0.72%）；粗蛋白（0.97；0.64%）；脂肪（0.99；0.18%）。粗蛋白和脂肪的校准结果准确。
