01555nam a2200265 a 450000100080000000500110000800800410001910000200006024500900008026003100017052005610048065000100104165000200105165000170107165300170108865300180110565300220112370000220114570000200116770000250118770000210121270000150123370000210124870000200126921038282019-01-14       2018    bl uuuu     u00u1 u    #d1 aBONIN, M. de N.  aVIS-NIRS to predict meat quality is anatomical point specific.h[electronic resource]  aIn: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 55.; CONGRESSO BRASILEIRO DE ZOOTECNIA, 28., 2018, Goiânia. Construindo saberes, formando pessoas e transformando a produção animal: anais. Viçosa: Sociedade Brasileira de Zootecnia; Brasília, DF: Associação Brasileira de Zootecnistas.c2018  aThe Vis-NIRS is a non-destructive, simple, rapid, and safe method for evaluating meat quality. Studies using VIS/NIRS to predict the meat quality are based mainly in information collected on longissimus thoracis (LT), at 12th rib, which differs in quality from LT at 5th rib. Accordingly, the present study aimed to create VIS/NIRS calibrations models for LT at 5th (LT5) and 12th rib (LT12) and test their accuracy to predict meat quality of beef samples. A total of 1,508 steer and heifer carcasses, averaging 20 months (± 4.00) were used in this study.  aColor  aMeat tenderness  aSpectroscopy  aCooking loss  aDripping loss  aOnline evaluation1 aSILVA, S. da L. e1 aGOMES, R. da C.1 aMENEZES, G. R. de O.1 aSURITA, L. M. A.1 aFAVERO, R.1 aFERRAZ, A. L. J.1 aFEIJO, G. L. D.