<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212021000301000</article-id>
<article-id pub-id-type="doi">10.15517/am.v32i3.40607</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Calidad composicional y sensorial de la carne bovina y su determinación mediante infrarrojo cercano]]></article-title>
<article-title xml:lang="en"><![CDATA[Compositional and sensory quality of beef and its determination by near infrared]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Barragán-Hernández]]></surname>
<given-names><![CDATA[Wilson Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mahecha-Ledesma]]></surname>
<given-names><![CDATA[Liliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Olivera-Angel]]></surname>
<given-names><![CDATA[Martha]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Angulo-Arizala]]></surname>
<given-names><![CDATA[Joaquín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA)  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Antioquia  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Antioquia  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Antioquia  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>32</volume>
<numero>3</numero>
<fpage>1000</fpage>
<lpage>1018</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212021000301000&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212021000301000&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212021000301000&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción. La carne bovina es un alimento de alto valor biológico para la nutrición humana, es fuente de grasa, proteína, vitaminas y minerales. Sin embargo, aspectos asociados al impacto ambiental del sistema productivo y asociación con enfermedades no trasmisibles, han promovido nuevas tendencias en el consumo de proteína (vegetal, insectos, laboratorio), por lo que se hace necesario identificar y ofrecer información sobre los atributos de la carne que favorecen la aceptación de los consumidores, de forma rápida y confiable a través de técnicas no destructivas y amigables al ambiente como el infrarrojo cercano. Objetivo. Revisar las experiencias asociadas a la implementación de la Espectroscopia de Infrarrojo Cercano (NIRS) como alternativa en la determinación de la calidad de la carne bovina. Desarrollo. Los atributos de la carne con mayor relación con los consumidores pueden ser segmentados en apariencia, consumo y confianza. Estas características involucran elementos intrínsecos de la carne como color, grasa y terneza. Dada las limitantes en la aplicación de técnicas de laboratorio para la determinación de atributos cárnicos, se revisa la aplicación del NIRS con experiencias exitosas en características de interés para el consumidor. Además, se estudia la aplicación del NIRS en líneas de producción y otros usuarios de interés en la industria como detección de anomalías en la carne y autenticación de producto. Conclusión. La aplicación del NIRS, permite determinar de forma rápida y confiable atributos de la calidad de la carne que tienen una estrecha relación con el consumidor. Esta herramienta permite obtener resultados que respondan a la velocidad de producción de la industria y discriminar y autenticar aspectos relacionados con la carne y el sistema de producción.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction. Beef is a food of high biological value for human nutrition; it is a source of fat, protein, vitamins, and minerals. However, aspects associated with the environmental impact of the production system and association with non-communicable diseases have promoted new protein consumption trends (vegetable, insects, lab protein). So, it is necessary to identify and offer information on the attributes of the meat that favor consumer acceptance quickly and reliably through non-destructive and environmentally friendly techniques such as near-infrared. Objective. To review the experiences associated with the implementation of Near-Infrared Spectroscopy (NIRS) as an alternative in the determination of beef quality. Development. Meat attributes with the greatest relationship with consumers can be segmented into appearance, consumption, and confidence. These characteristics involve intrinsic elements of the meat, such as color, fat, and tenderness. Given the limitations in the application of laboratory techniques for the determination of meat attributes, the application of the NIRS is reviewed with successful experiences in characteristics of interest to consumers. Additionally, the application of NIRS in production lines and other applications of interest in the industry, such as detection of meat anomalies and product authentication, is studied. Conclusion. The application of the NIRS allows to determine quickly and reliably attributes of the quality of the meat that have a close relationship with the consumer. This tool allows to obtain results that respond to the production speed of the industry, and to determinate and authenticate aspects related to meat and the production system.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[espectroscopia infrarroja]]></kwd>
<kwd lng="es"><![CDATA[carne de res]]></kwd>
<kwd lng="es"><![CDATA[consumidor]]></kwd>
<kwd lng="es"><![CDATA[percepción]]></kwd>
<kwd lng="en"><![CDATA[infrared spectrophotometry]]></kwd>
<kwd lng="en"><![CDATA[meat]]></kwd>
<kwd lng="en"><![CDATA[consumers]]></kwd>
<kwd lng="en"><![CDATA[perception]]></kwd>
</kwd-group>
</article-meta>
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