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| Description
| - Our work concerned the determination of basic components of pork and beef meat (fat, protein, moisture content) using FT NIR spectroscopy. The samples were analysed on FT NIR Nicolet Antaris device in reflectance regimen. Referential results from classical analyses have been used for the calibration of the device. Calibration models have been created using PLS algorithm (method of partial least squares) and verified with cross-validation. High correlation coefficients (R) of calibration have been achieved (fat 0.998; protein 0.976; moisture 0.994), and subsequently validation as well (fat 0.997; protein 0.970; moisture 0.993) and very low standard deviations of the calibration and validation (SEC, SEP). No statistically significant differences between the referential and predicted values of determination have been 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.
- Our work concerned the determination of basic components of pork and beef meat (fat, protein, moisture content) using FT NIR spectroscopy. The samples were analysed on FT NIR Nicolet Antaris device in reflectance regimen. Referential results from classical analyses have been used for the calibration of the device. Calibration models have been created using PLS algorithm (method of partial least squares) and verified with cross-validation. High correlation coefficients (R) of calibration have been achieved (fat 0.998; protein 0.976; moisture 0.994), and subsequently validation as well (fat 0.997; protein 0.970; moisture 0.993) and very low standard deviations of the calibration and validation (SEC, SEP). No statistically significant differences between the referential and predicted values of determination have been 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. (en)
- Naše práce se zabývala stanovením základních složek vepřového a hovězího masa (obsah tuku, bílkoviny a vody) pomocí FT NIR spektroskopie. Vzorky byly analyzovány na přístroji FT NIR Nicolet Antaris v režimu reflektance. Ke kalibraci přístroje byly použity referenční výsledky z klasických analýz. Kalibrační modely byly vytvořeny pomocí PLS algoritmu (metoda minimálních čtverců) a ověřeny křížovou validací. Bylo dosaženo vysokých korelačních koeficientů (R) kalibrace (tuk 0,998; bílkoviny 0,976; voda 0,994), následně i validace (tuk 0,997; bílkoviny 0,970; voda 0,993) a velmi nízkých směrodatných odchylek kalibrace i validace (SEC, SEP). Z-testem nebyly zjištěny statisticky průkazné rozdíly mezi referenčními a predikovanými hodnotami stanovení. Metoda NIRS má dle uveřejněných výsledků vysoký potenciál nahradit drahou a časově náročnou chemickou analýzu složení masa. (cs)
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| Title
| - Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef meat
- Využití FT NIR spektroskopie ke stanovení základního chemického složení vepřového a hovězího masa. (cs)
- Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef meat (en)
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| skos:prefLabel
| - Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef meat
- Využití FT NIR spektroskopie ke stanovení základního chemického složení vepřového a hovězího masa. (cs)
- Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef meat (en)
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| skos:notation
| - RIV/62156489:43210/06:00087592!RIV07-MSM-43210___
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| http://linked.open.../vavai/riv/strany
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/62156489:43210/06:00087592
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - NIR spectroscopy; discriminant analysis; fat; pork and beef meat; protein; water (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Animal Science
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Mlček, Jiří
- Simeonovová, Jana
- Šustová, Květoslava
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
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| is http://linked.open...avai/riv/vysledek
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