普通公牛肉和淘汰母牛肉的近红外光谱鉴别方法  

Discrimination of Meat from Young Bulls and Culled Cows by Near Infrared Reflectance (NIR) Spectroscopy

作　　者：刘晓晔[1] 汤晓艳[1] 孙宝忠[2] 毛雪飞[1] 王敏[1] 

机构地区：[1]中国农业科学院农业质量标准与检测技术研究所,农业部农产品质量安全重点实验室,北京100081 [2]中国农业科学院北京畜牧兽医研究所,北京100193

出　　处：《食品科学》2012年第24期244-248,共5页Food Science

基　　金：农业部“948”重点项目(2011-G5);国家公益性(农业)行业科技专项(200903012);国际科技合作专项(2012DFA31140)

摘　　要：选取来自内蒙同一品种普通公牛和淘汰母牛各部位肉各224个肉样,新疆同一品种普通公牛和淘汰母牛各部位肉130个肉样,分别经冷冻解冻和冷鲜状态下,应用便携式近红外光谱仪在1000～1799nm波长内对绞碎后的肉糜进行光谱扫描,并且测定了内蒙肉样的蛋白质、脂肪、水分和剪切力值(WBSF)。从中分别选择来自两个产地的154和91个肉样作为建模集,采用偏最小二乘判别分析法(PLS-DA)建立了两个产地普通公牛肉和淘汰母牛肉的鉴别模型。所建的两个模型对校正集和验证集样本的鉴别准确率均达100%,对剩余预测集的70和39个肉样进行鉴别分析的鉴别准确率分别为96%和90%。Meat was sampled from different parts of carcasses of young bulls and culled cows of the same breed from Inner Mongolia and Xinjiang autonomous regions, China. A total 224 and 130 beef samples were obtained from cattle carcasses from Inner Mongolia and Xinjiang autonomous regions, respectively. Fresh and frozen-thawed samples were minced and tested using a portable NIP, spectrometer in the range of 1000-1799 nm. Meanwhile, the contents of protein, fat and moisture and Warner-Bratzler shear force （WBSF） were measured. A total of 154 and 91 samples from Inner Mongolia and Xinjiang autonomous regions were selected as modeling sets. Two models for discriminating meat from young bulls and culled cows from both regions were established using partial least squares discriminant analysis （PLS-DA）. The established models showed 100% accuracy for discriminating calibration set and validation set and 96% and 90% accuracy for the remaining 70 and 39 beef samples from Inner Mongolia and Xinjiang, respectively.

关 键 词：牛肉 类型 近红外光谱 鉴别 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]