Prediction of the chemical composition of freeze dried ostrich meat with near infrared reflectance spectroscopy

Meat Science

Volumn 69, Issue 2, 2005, Pages 255-261

  Viljoen, M ^a,b   Hoffman, L C ^b   Brand, T S ^a,b,c  

^a Elsenburg Agricultural Centre   (South Africa)

^b STELLENBOSCH UNIVERSITY   (South Africa)

^c UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Chemical composition; Near infrared reflectance spectroscopy; Ostrich meat

Indexed keywords

DRY MATTER (DM); FREEZE DRYING; NEAR INFRARED REFLECTANCE SPECTROSCOPY (NIRS); OSTRICH MEAT;

COMPOSITION EFFECTS; DRYING; ERROR ANALYSIS; FREEZING; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; REGRESSION ANALYSIS;

MEATS;

FRAXINUS; STRUTHIO CAMELUS;

EID: 5744244436     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.07.008     Document Type: Article

References (25)

1. AOAC. (1984). Official methods of analysis (14th ed.). Association of Official Analytical Chemists, Inc., Arlington, Virginia, USA (pp. 152-169).
2. AOAC. (2002). Official methods of analysis: Revision 1 (17th ed.). Association of Official Analytical Chemists, Inc., Arlington, Virginia, USA (pp. 152-169).
3. Alomar, D., Gallo, C., Castañeda, R., & Fuchslocher, R. (2003). Chemical and discriminant analysis of bovine meat by near infrared reflectance spectroscopy (NIRS). Meat Science, 63, 441-450.
4. Cilliers, S. C., Hayes, J. P., Chwalibog, A., Sales, J., & Du Preez, J. J. (1998). Determination of energy, protein and amino acid requirements for maintenance and growth in ostriches. Animal Feed Science and Technology, 72, 283-293.
5. Cozzolino, D., & Murray, I. (2002). Effect of sample presentation and animal muscle species on the analysis of meat by near infrared reflectance spectroscopy. Journal of Near Infrared Spectroscopy, 10, 37-44.
6. Ding, H. B., & Xu, R. J. (1999). Differentiation of beef and kangaroo meat by visible/near infrared, reflectance spectroscopy. Journal of Food Science, 64, 814-817.
7. Fisher, P., Hoffman, L. C., & Mellett, F. D. (2000). Processing and nutritional characteristics of value added ostrich products. Meat Science, 55, 251-254.
8. Hoffman, L. C., & Mellett, F. D. (2003). Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water. Meat Science, 65, 869-875.
9. Isaksson, T., Nilsen, B. N., Tøgersen, G., Hammond, R. P., & Hildrum, K. I. (1996). On-line proximate analysis of ground beef directly at a meat grinder outlet. Meat Science, 43, 245-253.
10. King-Brink, M., DeFreitas, Z., & Sebranek, J. G. (1996). Use of near infrared transmission for rapid analysis of meat composition. In A. M. C. Davies & P. Williams (Eds.), Near infrared spectroscopy: the future waves (pp. 142-148). Chichester: NIR Publications.
11. Kruggel, W. G., Field, R. A., Riley, M. L., Radloff, H. D. Horton, K. M. (1981). Near-infrared reflectance determination of fat, protein and moisture in fresh meat. Journal of the Association of Official Analytical Chemistry, 64, 692-696.
12. Lanza, E. (1983). Determination of moisture, protein, fat and calories in raw pork and beef by near infrared spectroscopy, Journal of Food Science, 48, 471-474.
13. McElhinney, J., Downey, G., & Fearn, T. (1999). Chemometric processing of visible and near infrared reflectance spectra for species identification in selected raw homogenised meats. Journal of Near Infrared Spectroscopy, 7, 145-154.
14. Mitsumoto, M., Maeda, S., Mitsuhashi, T., & Ozawa, S. (1991), Near-infrared spectroscopy determination of physical and chemical characteristics in beef cuts. Journal of Food Science, 56, 1493-1496.
15. Morris, C. A., Harris, S. D., May, S. G., Hale, D. S., Jackson, T. C., Lucia, L. M., et al. (1995). Ostrich slaugther and fabrication. 2. Carcass weights, fabrication yields and muscle colour evaluation. Poultry Science, 74, 1688-1692.
16. Osborne, B. G., Fearn, T., & Hindle, P. H. (1993a). Applications of near infrared spectroscopy in food and beverage analysis. In D. Browning (Ed.), Practical NIR spectroscopy with applications in food and beverage analysis (p. 41). London: Longman Scientific & Technical.
17. Osborne, B. G., Fearn, T., & Hindle, P. H. (1993b). Applications of near infrared spectroscopy in food and beverage analysis. In D. Browning (Ed.), Practical NIR spectroscopy with applications in food and beverage analysis (pp. 145-159). London: Longman Scientific & Technical.
18. Paleari, M. A., Camisasca, S., Beretta, G., Renon, P., Corsico, P., Bertolo, G., et al. (1998). Ostrich meat: physico-chemical characteristics and comparison with turkey and bovine meat. Meat Science. 48, 205-210.
19. Sales, J. (1994). Die identifisering en verbetering van kwaliteiteienskappe van volstruisvleis. Ph.D. Agric. Thesis, University of Stellenbosch.
20. Sales, J. (1996). Histological, biophysical, physical and chemical characteristics of different ostrich muscles. Journal of Science, Food and Agriculture, 70, 109-114.
21. Shenk, J., & Westerhaus, M. (1995). The application of near infrared reflectance spectroscopy (NIRS) to forage analysis. In: G. C. Fahey (Ed.), Forage quality, evaluation and utlization (pp. 406-449).
22. Snedecor, G. W., & Cochran, W. G. (1980). Statistical methods (p. 593) (7th ed.). Ames, Iowa: Iowa State University Press.
23. Tøgersen, G., Isaksson, T., Nielsen, B. N., Baker, E. A., & Hildrum, K. I. (1999). On-line NIR analysis of fat, water and protein in industrial scale ground meat batches. Meat Science, 51, 97-102.
24. Westerhaus, M. O. (1989). Interpretation of regression statistics. In G. C. Marten, J. S. Shenk, & F. E. Barton (Eds.), Near infrared reflectance spectroscopy (NIRS): Analysis of forage quality (pp. 39-40). Springfield, VA, USA: United States Department of Agriculture.
25. Windham, W. R., Mertens, D. R., & Barton, F. E. II, (1989). Protocol for NIRS calibration: sample selection and equation development and validation. In G. C. Marten, J. S. Shenk, & F. E. Barton (Eds.), Near infrared reflectance spectroscopy (NIRS): Analysis of forage quality (pp. 96-103). Springfield, VA, USA: United States Department of Agriculture.