@conference {40675,
	title = {Early lactation response of dairy cows to pasture under two different nitrogen fertiliser regimes},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {55},
	year = {1995},
	month = {Jan},
	pages = {82-84},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {Near-infrared (1100-2500 nm) reflectance spectra were measured on   128 beef ribeye samples using a scanning monochromometer and calibrated   against standard laboratory analysis to develop a rapid method for measuring   intramuscular fat of beef.    A pilot run was conducted on 38 frozen ribeye samples, ranging in fat   content from 94 to 325g/kg dry weight, to evaluate sample preparation   methods (frozen slices, thawed slices, coarse mince. After scanning of   subsamples, fat content of the sample was then measured using Soxhlet   extraction. Standard error of calibration (SEC) was 9g/kg dry weight for   spectra collected from minced samples compared to 25g/kg for frozen slices   and 15g/kg for thawed slices.    A second set of 90 frozen ribeye samples (fat content range 56-305 g/kg dry   weight) was used to test and improve this calibration, using 3 subsamples of   minced beef per sample. The ability of the initial calibration equation to   predict fat content of these samples was poor. A more robust calibration was   then attempted by pooling the data from the two sets. The SEC of this   extended set was 16 g/kg dry weight (10\% of the sample set mean) and the   multiple R2 of calibration was 0.92. The standard error of prediction for  new samples was estimated from internal cross-validation runs as 19 g/kg.   Prediction of fat content of an independent validation set of 24 samples had a   standard error of 20 g/kg dry weight. Analysis of the calibration results   suggested that a major source of error in the calibration was hererogeneity   between subsamples, with the standard deviation of prediction of different   subsamples from the same ribeye being larger than the standard error of cross   validation.    These results indicate that Near-Infrared reflectance spectroscopy may   provide a rapid objective method for estimating intramuscular fat of beef.   },
	issn = {1176-5283},
	author = {Mackle TR and Parr CR and Bryant AM}
}
