A FOSS FoodScan near-infrared spectrophotometer was used to determine the moisture, protein, lipid content, and the moisture/protein ratio of the chicken breast meat from the right side, according to the AOAC procedure [17 (link)]. The samples were previously unfrozen under refrigeration (5°C) and crushed in a cutter (K55, FOSS, Hillerød, Denmark) before analysis. The equipment was previously calibrated according to fabricant recommendations using the methodologies of the AOAC [18 ].
Foodscan near infrared spectrophotometer
Manufactured by Foss
Sourced in Denmark
The FoodScan near-infrared spectrophotometer is a lab equipment product offered by Foss. It is a device that uses near-infrared spectroscopy to analyze the chemical composition of food samples.
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Lab products found in correlation
2 protocols using foodscan near infrared spectrophotometer
1
Chicken Breast Composition Analysis
2
Carcass Evaluation and Fatty Acid Analysis
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At the end of the experiment, after the animals had reached an average BW of 130-140 kg, all pigs were weighed, individually identified, and transported to a local slaughterhouse, where they were slaughtered using the carbon dioxide (CO2) stunning method. Within 20 min post-mortem, carcass weight, percentage of leanness, and fat content for each animal were measured at the last rib and recorded using a FoodScan nearinfrared spectrophotometer (FOSS, Denmark).
At 24 h post-mortem, subcutaneous fat samples over the gluteus medius were collected from the left side of each carcass. Tissue lipids were extracted following the chloroform-methanol procedure described by Folch et al. (1956) and analysis results were expressed as percentage of total fatty acids.
At 24 h post-mortem, subcutaneous fat samples over the gluteus medius were collected from the left side of each carcass. Tissue lipids were extracted following the chloroform-methanol procedure described by Folch et al. (1956) and analysis results were expressed as percentage of total fatty acids.
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