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Journal Articles Meat Science Year : 2016

Potential of fluorescence spectroscopy to predict fatty acid composition of beef

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Abstract

The present study aimed to evaluate and compare the ability of front face (FFFS) and synchronous fluorescence spectroscopy (SFS) to predict total fat and FA composition of beef LT muscles coming from 36 animals of 3 breeds (Angus, Limousin and Blond d'Aquitaine). The regression models were performed by using Partial Least Square (PLS) method. In spite of the low number of samples used, the results of this preliminary study demonstrated the ability of fluorescence spectroscopy to predict meat lipids. Nonetheless, the results suggested that the fluorescence spectroscopy is more suited to measure SFA (R 2 p ≥ 0.66; RPD ≥ 2.29) and MUFA (R 2 p ≥ 0.48; RPD ≥ 1.49) than PUFA (R 2 p ≤ 0.48; RPD ≤ 1.63). Moreover, R 2 and RPD factors obtained with FFFS were greater compared to the ones obtained with SFS suggesting that FFFS is more adapted to measure lipid composition of beef meat.
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Dates and versions

hal-03927864 , version 1 (06-01-2023)

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A. Aït-Kaddour, A. Thomas, Julie Mardon, S. Jacquot, Anne Ferlay, et al.. Potential of fluorescence spectroscopy to predict fatty acid composition of beef. Meat Science, 2016, 113, pp.124-131. ⟨10.1016/j.meatsci.2015.11.020⟩. ⟨hal-03927864⟩
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