BACKGROUND: The new European Regulation 1169/2011 concerning nutrition declaration of food products compels the addition of saturated fatty acids, whereas the declaration of monounsaturated and polyunsaturated fatty acids remains voluntary. Therefore, the industry is interested in a more rapid, easy and less cost-effective analysis method for accomplishing this labelling regulation. The present study aimed to evaluate the ability of near infrared transmittance spectroscopy (wavelengths between 850 and 1050 nm) to predict the fatty acid (FA) composition of commercial processed meat samples (n=310). RESULTS: Good predictions were achieved for the absolute content of saturated, unsaturated, monounsaturated and polyunsaturated FA, as well as -6...
The aim of this study was to develop prediction equations for determining n-6 and n-3 polyunsaturate...
Prediction models for the mineral, fatty acid (FA) and cholesterol contents of commercial European c...
A survey carried out by IFIP among slaughterhouses that are or are not engaged in strategies for imp...
Near infrared transmittance (NIT, 850 to 1048 nm) spectroscopy was used to predict groups of fatty a...
In the present study, near infrared transmittance (NIT) spectroscopy was tested as a potential analy...
Near infrared transmittance (NIT, 850 to 1048 nm) spectroscopy was used to predict groups of fatty a...
The intramuscular fat content and composition influence consumer selection of meat products. A study...
International audienceResearch on fatty acids (FA) is important because their intake is related to h...
International audienceThe aims of the study were to determine the best site of bovine carcass for pr...
Session : Qualité et valeur santéInternational audienceThis work aims to develop models to predict t...
The aim of the study was to test the prediction performance of the fatty acid (FA) composition of be...
Chemical and physical traits and fatty acid composition of meat samples from 148 Piemontese beef sam...
The objective of this study was to evaluate near-infrared reflectance spectroscopy (NIRS) as a tool ...
The aims of this study were 1) to investigate the potential application of near-infrared spectroscop...
The aim of this study was to develop near-infrared reflectance spectroscopy (NIRS) calibrations for ...
The aim of this study was to develop prediction equations for determining n-6 and n-3 polyunsaturate...
Prediction models for the mineral, fatty acid (FA) and cholesterol contents of commercial European c...
A survey carried out by IFIP among slaughterhouses that are or are not engaged in strategies for imp...
Near infrared transmittance (NIT, 850 to 1048 nm) spectroscopy was used to predict groups of fatty a...
In the present study, near infrared transmittance (NIT) spectroscopy was tested as a potential analy...
Near infrared transmittance (NIT, 850 to 1048 nm) spectroscopy was used to predict groups of fatty a...
The intramuscular fat content and composition influence consumer selection of meat products. A study...
International audienceResearch on fatty acids (FA) is important because their intake is related to h...
International audienceThe aims of the study were to determine the best site of bovine carcass for pr...
Session : Qualité et valeur santéInternational audienceThis work aims to develop models to predict t...
The aim of the study was to test the prediction performance of the fatty acid (FA) composition of be...
Chemical and physical traits and fatty acid composition of meat samples from 148 Piemontese beef sam...
The objective of this study was to evaluate near-infrared reflectance spectroscopy (NIRS) as a tool ...
The aims of this study were 1) to investigate the potential application of near-infrared spectroscop...
The aim of this study was to develop near-infrared reflectance spectroscopy (NIRS) calibrations for ...
The aim of this study was to develop prediction equations for determining n-6 and n-3 polyunsaturate...
Prediction models for the mineral, fatty acid (FA) and cholesterol contents of commercial European c...
A survey carried out by IFIP among slaughterhouses that are or are not engaged in strategies for imp...