Table 1.
Descriptive of the overall data base used.
Fig 1.
Points of spectra acquisition in the section between the 9th and 11th ribs of beef cattle in natura.
Representation of the points where NIR spectra were acquired in the section between the 9th and 11th ribs of beef cattle in natura. P1 = spectra acquired on the center of the transversal cut of Longissimus dorsi muscle; and P2 = spectra acquired on the subcutaneous fat cap.
Fig 2.
Spectral data acquired of the section between the 9th and 11th ribs of beef cattle in natura.
Spectral data acquired at P1 (A) and P2 (B) of the section between the 9th and 11th ribs of beef cattle in natura. P1 = spectra acquired on the center of the transversal cut of Longissimus dorsi muscle; and P2 = spectra acquired on the subcutaneous fat cap.
Table 2.
Information on data sets used to develop and the respective performance parameters of PLS models to predict carcass traits and meat quality of beef cattle from spectra acquired at P1 and P21.
Table 3.
Mean and descriptive statistics for the relationship between the observed and predicted values of carcass traits and meat quality of beef cattle.
Table 4.
Mean and descriptive statistics for the relationship between the observed and predicted values of carcass traits and meat quality of beef cattle (continued).
Table 5.
Information on data sets used to develop and the respective performance parameters of PLS models to predict the chemical composition of the section between the 9th and 11th ribs of beef cattle.
Table 6.
Mean and descriptive statistics for the relationship between the observed and predicted values of data used to develop models to predict the chemical composition of the fraction meat plus fat of the section between the 9th and 11th ribs of beef cattle.
Table 7.
Mean and descriptive statistics for the relationship between the observed and predicted values of data used to develop models to predict the chemical composition of the fraction bones of the section between the 9th and 11th ribs of beef cattle.
Table 8.
Mean and descriptive statistics for the relationship between the observed and predicted values of data used to develop models to predict the chemical composition of the fraction meat plus fat plus bones of the section between the 9th and 11th ribs of beef cattle.