Assessment of meat fat content using dual energy X-ray absorption

被引：27

作者：

Brienne, JP

Denoyelle, C

Baussart, H

Daudin, JD

机构：

[1] LAIL AB, IAAL, USTL, F-59655 Villeneuve Dascq, France

[2] Inst Elevage, F-75595 Paris 12, France

[3] INRA, Rech Viande Stn, F-63122 Ceyrat, France

来源：

MEAT SCIENCE | 2001年 / 57卷 / 03期

关键词：

fat content; dual energy; x-ray absorption;

D O I：

10.1016/S0309-1740(00)00091-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fat content is an essential component of meat quality. Fat content and fatty tissue content were determined by dual energy X-ray absorption on 3 types of meat: pork meat (mixture of longissimus dol si and fat) and beef meat (longissimus dorsi and pectoralis profondus). The measurements were carried out with a medical densitometer, the SOPHOS L-XRA usually used for osteodensitometry. The results from the dual energy X-ray absorption and the chemical analysis were compared and the correlations were good to very good (R-2 values from 0.7 to 0.97). The residual standard deviations were in the range 2.75-4.89%. The routine use of dual energy X-ray absorption would though suppose a previous calibration. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：235 / 244

页数：10