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首页> 外文期刊>Czech Journal of Animal Science >Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef
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Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef

机译：傅立叶变换近红外光谱法在猪肉和牛肉基本化学成分测定中的应用。

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摘要

The objective of this paper was to determine basic components of pork and beef (fat, protein, water content) using FT NIR spectroscopy. The samples were analysed on an FT NIR Nicolet Antaris device in a reflectance regimen. Reference results from classical analyses were used for the calibration of the device. Calibration models were created using PLS algorithm (method of partial least squares) and verified by cross-validation. High correlation coefficients (R) of calibration were calculated (fat 0.998; protein 0.976; water 0.994), and subsequently of validation as well (fat 0.997; protein 0.970; water 0.993) and very low standard deviations of the calibration and validation (SEC, SEP). No statistically significant differences between the reference and predicted values of determination were detected in Z-test. According to the published results, the NIRS method has a high potential to replace an expensive and time demanding chemical analysis of meat composition.
机译：本文的目的是使用FT NIR光谱法确定猪肉和牛肉的基本成分（脂肪，蛋白质，水含量）。在FT NIR Nicolet Antaris设备上以反射方案对样品进行分析。经典分析的参考结果用于设备校准。使用PLS算法（偏最小二乘法）创建校准模型，并通过交叉验证进行验证。计算出校正的高相关系数（R）（脂肪0.998;蛋白质0.976;水0.994），随后也进行验证（脂肪0.997;蛋白质0.970;水0.993），并且校正和验证的标准偏差非常低（SEC， 9月）。在Z检验中未检测到参考值与预测值之间的统计显着性差异。根据已发表的结果，NIRS方法具有很高的潜力，可以取代昂贵且费时的肉成分化学分析。

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