"51" . . "8"^^ . "Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef meat"@en . . . . "[835DBC6BB56A]" . . "CZ - \u010Cesk\u00E1 republika" . "Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef meat" . "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." . . "NIR spectroscopy; discriminant analysis; fat; pork and beef meat; protein; water"@en . "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 . . "Ml\u010Dek, Ji\u0159\u00ED" . . "3"^^ . "Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef meat" . "RIV/62156489:43210/06:00087592" . "Vyu\u017Eit\u00ED FT NIR spektroskopie ke stanoven\u00ED z\u00E1kladn\u00EDho chemick\u00E9ho slo\u017Een\u00ED vep\u0159ov\u00E9ho a hov\u011Bz\u00EDho masa."@cs . "8" . "43210" . . "1212-1819" . "Z(MSM 432100001)" . "3"^^ . . "465807" . "Simeonovov\u00E1, Jana" . "361;368" . "Vyu\u017Eit\u00ED FT NIR spektroskopie ke stanoven\u00ED z\u00E1kladn\u00EDho chemick\u00E9ho slo\u017Een\u00ED vep\u0159ov\u00E9ho a hov\u011Bz\u00EDho masa."@cs . . . "Na\u0161e pr\u00E1ce se zab\u00FDvala stanoven\u00EDm z\u00E1kladn\u00EDch slo\u017Eek vep\u0159ov\u00E9ho a hov\u011Bz\u00EDho masa (obsah tuku, b\u00EDlkoviny a vody) pomoc\u00ED FT NIR spektroskopie. Vzorky byly analyzov\u00E1ny na p\u0159\u00EDstroji FT NIR Nicolet Antaris v re\u017Eimu reflektance. Ke kalibraci p\u0159\u00EDstroje byly pou\u017Eity referen\u010Dn\u00ED v\u00FDsledky z klasick\u00FDch anal\u00FDz. Kalibra\u010Dn\u00ED modely byly vytvo\u0159eny pomoc\u00ED PLS algoritmu (metoda minim\u00E1ln\u00EDch \u010Dtverc\u016F) a ov\u011B\u0159eny k\u0159\u00ED\u017Eovou validac\u00ED. Bylo dosa\u017Eeno vysok\u00FDch korela\u010Dn\u00EDch koeficient\u016F (R) kalibrace (tuk 0,998; b\u00EDlkoviny 0,976; voda 0,994), n\u00E1sledn\u011B i validace (tuk 0,997; b\u00EDlkoviny 0,970; voda 0,993) a velmi n\u00EDzk\u00FDch sm\u011Brodatn\u00FDch odchylek kalibrace i validace (SEC, SEP). Z-testem nebyly zji\u0161t\u011Bny statisticky pr\u016Fkazn\u00E9 rozd\u00EDly mezi referen\u010Dn\u00EDmi a predikovan\u00FDmi hodnotami stanoven\u00ED. Metoda NIRS m\u00E1 dle uve\u0159ejn\u011Bn\u00FDch v\u00FDsledk\u016F vysok\u00FD potenci\u00E1l nahradit drahou a \u010Dasov\u011B n\u00E1ro\u010Dnou chemickou anal\u00FDzu slo\u017Een\u00ED masa."@cs . . "Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef meat"@en . . . . . . "\u0160ustov\u00E1, Kv\u011Btoslava" . . "Czech Journal of Animal Science" . . "RIV/62156489:43210/06:00087592!RIV07-MSM-43210___" .