Online prediction of fatty acid profiles in crossbred Limousin and Aberdeen Angus beef cattle using near infrared reflectance spectroscopy

Animal

Volumn 5, Issue 1, 2011, Pages 155-165

  Prieto, N ^a   Ross, D W ^a   Navajas, E A ^a   Richardson, R I ^b   Hyslop, J J ^a   Simm, G ^a   Roehe, R ^a  

^a SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

^b UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

beef; fatty acid; fibre optic probe; intramuscular fat; near infrared reflectance spectroscopy

Indexed keywords

BOS;

EID: 78650557975     PISSN: 17517311     EISSN: 1751732X     Source Type: Journal    
DOI: 10.1017/S1751731110001618     Document Type: Article

References (56)

1. Alomar D, Gallo C, Castañ eda M and Fuchslocher R 2003. Chemical and discriminant analysis of bovine meat by near infrared reflectance spectroscopy (NIRS). Meat Science 63, 441-450. (Pubitemid 36426712)
2. Alzón M, Mendizabal JA, Arana A, Albert́ P and Purroy A 2007. Adipocyte cellularity in different adipose depots in bulls of seven Spanish breeds slaughtered at two body weights. Animal 1, 261-267. (Pubitemid 46748259)
3. Andrés S, Murray I, Navajas EA, Fisher AV, Lambe NR and Bünger L 2007. Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy. Meat Science 76, 509-516. (Pubitemid 46621078)
4. Cozzolino D and Murray I 2002. Effect of sample presentation and animal muscle species on the analysis of meat by near infrared reflectance spectro-scopy. Journal of Near Infrared Spectroscopy 10, 37-44.
5. Dannenberger D, Nuernberg G, Scollan N, Ender K and Nuernberg K 2007. Diet alters the fatty acid composition of individual phospholipid classes in beef muscles. Journal of Agricultural and Food Chemistry 55, 452-460. (Pubitemid 46586332)
6. Davies AMC and Grant A 1987. Near infra-red analysis of food. International Journal of Food Science and Technology 22, 191-207.
7. De Pedro EJ, Garrido A, Bares I, Casillas M and Murray I 1992. Application of near infrared spectroscopy for quality control of Iberian pork industry. InNear infrared spectroscopy bridging the gap between data analysis and NIR applications (ed. KI Hildrum, T Isaksson, T Naes and AD Tandberg), pp. 345-348. Ellis Horwood, Chichester, UK.
8. Department of Health, UK 1994. Nutritional aspects of cardiovascular disease. In Reports on Health and Social Subjects (Her Majesty's Stationery Office, London, UK) vol. 46, 1-186.
9. Dhanoa MS, Lister SJ, Sanderson R and Barnes RJ 1994. The link between multiplicative scatter correction (MSC) and standard normal variate (SNV) transformations of NIR spectra. Journal of Near Infrared Spectroscopy 2, 43-47.
10. Downey G and Hildrum KI 2004. Analysis of meats. In Near-infrared spectroscopy in agriculture (ed. L Al-Amoodi, R Craig, J Workman and J Reeves III), pp. 599-632. American Society of Agronomy Inc., Crop Science Society of America Inc., Soil Science Society of America Inc., Madison, Wisconsin, USA.
11. Elmore JS, Mottram DS, Enser M and Wood JD 1999. Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. Journal of Agricultural and Food Chemistry 47, 1619-1625. (Pubitemid 29217168)
12. Enser M 2001. The role of fats in human nutrition. In Oils and fats, vol 2. Animal carcass fats (ed. B Rossell), pp. 77-122. Leatherhead Publishing, Leatherhead, Surrey, UK.
13. Enser M, Hallett KG, Hewitt B, Fursey GAJ and Wood JD 1996. Fatty acid content and composition of English beef, lamb and pork at retail. Meat Science 42, 443-456. (Pubitemid 126055146)
14. Enser M, Hallett KG, Hewett B, Fursey GAJ, Wood JD and Harrington G 1998. Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Science 49, 329-341. (Pubitemid 128178700)
15. Garća-Olmo J, Garrido-Varo A and De Pedro E 2001. The transfer of fatty acid calibration equations using four sets of unsealed liquid standardisation samples. Journal of Near Infrared Spectroscopy 9, 49-62. (Pubitemid 33267585)
16. Gatellier P, Mercier Y, Juin H and Renerre M 2005. Effect of finishing mode (pasture-or mixed-diet) on lipid composition, colour stability and lipid oxidation in meat from Charolais cattle. Meat Science 69, 175-186. (Pubitemid 39376995)
17. González-Mart́n I, González-Pérez C, Hernández-Méndez J and Álvarez-Garća N 2003. Determination of fatty acids in the subcutaneous fat of Iberian breed swine by near infrared spectroscopy (NIRS) with a fibre-optic probe. Meat Science 65, 713-719.
18. González-Mart́n I, González-Pérez C, Alvarez-Garća N and Gónzalez-Cabrera JM 2005. On-line determination of fatty acid composition in intramuscular fat of Iberian pork loin by NIRs with a remote reflectance fibre optic probe. Meat Science 69, 243-248.
19. González-Mart́n I, González-Pérez C, Hernández-Méndez J, Alvarez-Garća N and Merino Lázaro S 2002. Determination of fatty acids in the subcutaneous fat of Iberian breed swine by Near Infrared Spectroscopy. A comparative study of the methods for obtaining total lipids: solvents and melting with microwaves. Journal of Near Infrared Spectroscopy 10, 257-268.
20. Kouba M, Enser M, Whittington FM, Nute GR and Wood JD 2003. Effect of a high linolenic acid diet on lipogenic enzyme activities, fatty acid composition and meat quality in the growing pig. Journal of Animal Science 81, 1967-1979. (Pubitemid 38583273)
21. Mendizabal JA, Albert́ P, Eguinoa P, Arana A, Soret B and Purroy A 1999. Adipocyte size and lipogenic enzyme activities in different adipose tissue depots in steers of local Spanish breeds. Animal Science 69, 115-121.
22. Murray I 1986. The NIR spectra of homologous series of organic compounds. In Proceedings International NIR/NIT Conference (ed. J Hollo, KJ Kaffka, and JL Gonczy), pp. 13-28. Akademiai Kiado, Budapest, Hungary.
23. Murray I and Williams PC 1987. Chemical principles of near-infrared technology. In Near infrared technology in the agricultural and food industries (ed. PC Williams and K Norris), pp. 17-34. American Association of Cereal Chemists, Inc., St. Paul, Minnesota, USA.
24. Okeudo NJ and Moss BW 2007. Intramuscular lipid and fatty acid profile of sheep comprising four sex-types and seven slaughter weights produced following commercial procedure. Meat Science 76,195-200. (Pubitemid 46299018)
25. Osborne BG, Fearn T and Hindle PH 1993. Practical NIR spectroscopy with applications in food and beverage analysis, 2nd edition. Longman Scientific and Technical, Harlow, UK.
26. Park B, Chen YR, Hruschka WR, Shackelford SD and Koohmaraie M 1998. Near-infrared reflectance analysis for predicting beef longissimus tenderness. Journal of Animal Science 76, 2115-2120. (Pubitemid 128441616)
27. Pla M, Hernandez P, Ariño B, Raḿrez JA and D́az I 2007. Prediction of fatty acid content in rabbit meat and discrimination between conventional and organic production systems by NIRS methodology. Food Chemistry 100,165-170. (Pubitemid 44202242)
28. Prieto N, Andres S, Giráldez FJ, Mantecón AR and Lav́n P 2006. Potential use of near infrared reflectance spectroscopy (NIRS) for the estimation of chemical composition of oxen meat samples. Meat Science 74, 487-496. (Pubitemid 44177699)
29. Prieto N, Andres S, Giráldez FJ, Mantecón AR and Lav́n P 2008. Ability of near infrared reflectance spectroscopy (NIRS) to estimate physical parameters of adult steers (oxen) and young cattle meat samples. Meat Science 79, 692-699. (Pubitemid 351284500)
30. Prieto N, Roehe R, Lav́n P, Batten G and Andres S 2009a. Application of near infrared reflectance spectroscopy to predict meat and meat products quality: a review. Meat Science 83,175-186.
31. Prieto N, Ross DW, Navajas EA, Nute GR, Richardson RI, Hyslop JJ, Simm G and Roehe R 2009b. On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef quality. Meat Science 83, 96-103.
32. Prieto N, Ross DW, Navajas EA, Nute GR, Richardson RI, Hyslop JJ, Simm G and Roehe R 2009c. On-line prediction of the fatty acid content of beef meat by near infrared reflectance spectroscopy. In Advances in Animal Biosciences. Proceedings of the British Society of Animal Science, p. 116. BSAS, UK.
33. Raes K, De Smet S and Demeyer D 2001. Effect of double-muscling in Belgian Blue young bulls on the intramuscular fatty acid composition with emphasis on conjugated linoleic acid and polyunsaturated fatty acids. Animal Science 73, 253-260. (Pubitemid 33346174)
34. Rainer L and Heiss CJ 2004. Conjugated linoleic acid: health implications and effects on body composition. Journal of the American Dietetic Association 6, 963-968. (Pubitemid 38698295)
35. Realini CE, Duckett SK and Windham WR 2004. Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability, and prediction of fatty acid composition by near-infrared reflectance analysis. Meat Science 68, 35-43.
36. Reinhardt TC, Paul C and Röbbelen G 1992. Quantitative analysis of fatty acids in intact rapeseed by NIRS. In Making light work. Advances in near infrared spectroscopy (ed. I Murray and IA Cowe), pp. 323-327. VCH, London, UK.
37. Sañudo C, Enser M, Campo MM, Nute GR, Maria G, Sierra I and Wood JD 2000. Fatty acid composition and fatty acid characteristics of lamb carcasses from Britain and Spain. Meat Science 54, 339-346.
38. SAS INST. INC 2003. SAS/STAT®. User's Guide (Version 9.1). SAS Publishing, Cary, NC, USA.
39. Scollan ND, Choi NJ, Kurt E, Fisher AV, Enser M and Wood JD 2001. Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle. British Journal of Nutrition 85,115-124. (Pubitemid 32156587)
40. Scollan N, Hocquette JF, Nuernberg K, Dannenberger D, Richardson I and Moloney A 2006. Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science 74,17-33.
41. Shackelford SD, Wheeler TL and Koohmaraie M 2005. On-line classification of US Select beef carcasses for longissimus tenderness using visible and near-infrared reflectance spectroscopy. Meat Science 69, 409-415. (Pubitemid 40079250)
42. Sheard PR, Enser M, Wood JD, Nute GR, Gill BPand Richardson RI 2000. Shelf life and quality of pork and pork products with a raised n-3 PUFA. Meat Science 55, 213-221.
43. Shenk JS, Workman JJ and Westerhaus MO 1992. Application of NIR spectroscopy to agricultural products. In Handbook of near infrared analysis, practical spectroscopy series (ed. DA Burns and EW Ciurczak), pp. 383-431. Marcel Dekker, New York, USA.
44. Sierra V, Aldai N, Castro P, Osoro K, Coto-Montes A and Oliván M 2008. Prediction of the fatty acid composition of beef by near infrared transmittance spectroscopy. Meat Science 78, 248-255. (Pubitemid 350212825)
45. Teye GA, Sheard PR, Whittington FM, Nute GR, Stewart A and Wood JD 2006. Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality. Meat Science 73, 157-165. (Pubitemid 43177756)
46. Tøgersen G, Isaksson T, Nilsen BN, Bakker EA and Hildrum KI 1999. On-line NIR analysis of fat, water and protein in industrial scale ground meat batches. Meat Science 51, 97-102. (Pubitemid 129556914)
47. Vatansever L, Kurt E, Enser M, Nute GR, Gill BP and Richardson RI 2000. Shelf life and eating quality of beef from cattle of different breeds given diets differing in n-3 polyunsaturated fatty acid composition. Animal Science 71, 471-482.
48. Warren HE, Scollan ND, Enser MB, Hughes SI, Richardson RI and Wood JD 2008. Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. I. Animal performance, carcass quality and muscle fatty acid composition. Meat Science 78, 256-269.
49. Webb EC and O'Neill HA 2008. The animal fat paradox and meat quality. Meat Science 80, 28-36.
50. Westerhaus M, Workman JJ, Reeves III JB and Mark H 2004. Quantitative analysis. In Near-infrared spectroscopy in agriculture (ed. CA Roberts, J Workman and JB Reeves III), pp. 133-174. American Society of Agronomy Inc., Madison, USA.
51. Williams PC 2001. Implementation of near-infrared technology. In Near-infrared technology in the agricultural and food industries, 2nd edition (ed. PC Williams and K Norris), pp. 145-169. American Association of Cereal Chemists, St. Paul, Minnesota, USA.
52. Williams PC 2008. Near-infrared technology-getting the best out of the light. A short course in the practical implementation of near infrared spectroscopy for user, 5.3th edition. PDK Projects Inc., Nanaimo, Canada.
53. Williams PC and Norris K 2001. Near-infrared technology in the agricultural and food industries, 2nd edition. American Association of Cereal Chemists Inc., St. Paul, Minnesota, USA.
54. Windham WR and Morrison WH 1998. Prediction of fatty acid content in beef neck lean by near infrared reflectance analysis. Journal of Near Infrared Spectroscopy 6, 229-234.
55. Windham WR, Mertens DR and Barton II FE 1989. Protocol for NIR calibration; sample selection and equation development and validation. In Near infrared reflectance spectroscopy (NIRS): analysis of forage quality (ed. GC Marten, JS Shenk and FE Barton II), pp. 96-103. USDA Handbook no. 643. US Govt. Printing Office, Washington, DC, USA.
56. Wood JD, Richardson IR, Nute GR, Fisher AV, Campo MM, Kasapidou E, Sheard PR and Enser M 2003. Effects of fatty acids on meat quality: a review. Meat Science 66, 21-32.