Prediction of pork quality with near infrared spectroscopy (NIRS): 1. Feasibility and robustness of NIRS measurements at laboratory scale.

Autor: Kapper C; CCL Nutricontrol, Veghel, The Netherlands. christiaan.kapper@wur.nl, Klont RE, Verdonk JM, Urlings HA
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2012 Jul; Vol. 91 (3), pp. 294-9. Date of Electronic Publication: 2012 Feb 22.
DOI: 10.1016/j.meatsci.2012.02.005
Abstrakt: The objective was to study prediction of pork quality by near infrared spectroscopy (NIRS) technology in the laboratory. A total of 131 commercial pork loin samples were measured with NIRS. Predictive equations were developed for drip loss %, colour L*, a*, b* and pH ultimate (pHu). Equations with R(2)>0.70 and residual prediction deviation (RPD)≥1.9 were considered as applicable to predict pork quality. For drip loss% the prediction equation was developed (R(2) 0.73, RPD 1.9) and 76% of those grouped superior and inferior samples were predicted within the groups. For colour L*, test-set samples were predicted with R(2) 0.75, RPD 2.0, colour a* R(2) 0.51, RPD 1.4, colour b* R(2) 0.55, RPD 1.5 and pHu R(2) 0.36, RPD 1.3. It is concluded that NIRS prediction equations could be developed to predict drip loss% and L*, of pork samples. NIRS equations for colour a*, b* and pHu were not applicable for the prediction of pork quality on commercially slaughtered pigs.
(Copyright © 2012 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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