Livestock Industries Centre, NSW Department of Primary Industries, Armidale, NSW 2351, Australia.
Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia.
Meat Sci. 2021 Nov;181:108404. doi: 10.1016/j.meatsci.2020.108404. Epub 2020 Dec 9.
The aim of the current study was to identify whether changes in pH or temperature during the development of rigor mortis influence spectral quality and thus the prediction of intramuscular fat (IMF) in hot lamb carcases. Semimembranosus muscles (SM) of 75 lamb carcases were measured pre-rigor 3 times (Runs 1-3) using a near infrared (NIR) spectrometer with muscle pH and temperature also recorded. Calibration models for the prediction of IMF showed that spectra measurements taken at Run 2 (R = 0.42, RMSE = 0.75) and Run 3 (R = 0.38, RMSE = 0.78) provided more accurate and precise models compared to Run 1 (R = 0.27, RMSE = 0.84). An association between spectral variance, internal and surface temperature of the SM was observed across runs. These results suggest that, as muscle temperature declined during the early post-mortem period there was an improved ability of NIR spectra to predict IMF.
本研究旨在确定死后僵直过程中 pH 值和温度的变化是否会影响光谱质量，从而影响对热羔羊胴体中肌内脂肪 (IMF) 的预测。使用近红外 (NIR) 光谱仪对 75 个羔羊胴体的半膜肌 (SM) 进行了 3 次预僵直测量（运行 1-3），同时记录肌肉 pH 值和温度。用于预测 IMF 的校准模型表明，与运行 1（R = 0.27，RMSE = 0.84）相比，运行 2（R = 0.42，RMSE = 0.75）和运行 3（R = 0.38，RMSE = 0.78）的光谱测量提供了更准确和精确的模型。在整个运行过程中，观察到光谱方差与 SM 的内部和表面温度之间存在关联。这些结果表明，随着死后早期肌肉温度的下降，NIR 光谱预测 IMF 的能力得到了提高。
Zotero 插件