Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy

• Published in: Poultry science Vol. 100; no. 8; p. 101281
• Main Authors: Qin, Fang-Li, Wang, Xin-Chun, Ding, Si-Ran, Li, Guang-Sheng, Hou, Zhuo-Cheng
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.08.2021; Elsevier
• Subjects: Asia; breast muscle; duck meat; ducks; fat content; least squares; lipid content; meat quality; near-infrared spectroscopy; partial least-squares regression; prediction; PROCESSING AND PRODUCT; Asia; fat content; meat quality; near-infrared spectroscopy; partial least-squares regression

Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy (N...