1Department of Animal Nutrition, Madras Veterinary College, Chennai
2Faculty of Food Sciences, College of Food and Dairy Technology, Alamathy-Koduveli, Tamil Nadu Veterinary and Animal Sciences University, Chennai- 600 007, Tamil Nadu
Department of Livestock Products Technology, Madras Veterinary College, Chennai
*E-mail address: shindhuu585@gmail.com
Online published on 15 February, 2023.
A study was conducted to predict the proximate composition viz., moisture, crude protein, crude fat and total ash contents of mutton by Fourier transform-near infrared (FT-NIR) spectroscopy.Atotal of 200 longissimus dorsi muscle samples of mutton were collected from the retail meat outlets in and around Chennai in of September, 2020. The correlation coefficient ((R2)between true (conventional) and prediction (FT-NIR) values for moisture, crude protein, crude fat and total ash in mutton were 0.98, 0.98, 0.89, and 0.84, respectively. The root mean square errors of cross-validation (RMSECV) were 0.106, 0.095, 0.188 and 0.034, respectively. Ratios of prediction to deviation (RPD) were 7.80, 8.08, 3.15 and 2.53, respectively. Nonsignificant (P>0.05) difference was observed between the true and predicted values for all the proximate composition. It was concluded that FT-NIR spectroscopy canbeusedas a promisingtoolforassessing theproximate composition of mutton.
Correlation coefficients, Fourier transform-near infrared spectroscopy, Mutton, Proximate composition
