Perspective of NIRS measurements early post mortem for prediction of pork quality

A.H. Hoving, H.W. Vedder, J.W.M. Merks, W.J.H. Klein, H.G.M. Reimert, R. Frankhuizen, W.H.A.M. van den Broek, E. Lambooij

Research output: Contribution to journalArticleAcademicpeer-review

110 Citations (Scopus)

Abstract

The potential of near-infrared spectroscopy (NIRS) measurements early post mortem was investigated to predict ultimate drip loss, colour, tenderness and intra-muscular fat of pork. Three locations (M. longissimus thoracis, M. longissimus lumborum and M. semimembranosus) in 102 pig carcasses were tested at the end of the slaughter line. A priori variation in pork quality was introduced using an experimental design covering: genotype, lairage time, pre-slaughter handling and day of slaughter. At 1 h post mortem a diode array VIS/NIR instrument (Zeiss MCS 511/522, 380-1700 nm) equipped with a surface fibre optic probe was used and at 1 day post mortem ultimate pH, drip loss, colour and shear force was measured on similar locations. Results indicated that it was possible to predict intra-muscular fat content (correlation (R2 of 0.35 with multiple linear regression), standard error of prediction (SEP)=3.6 g/kg), but the configuration has to be refined for on-line application (bigger aperture). For drip loss no correlation was achieved with the PLS method. Even extremes (low drip loss (4.5%)) in drip loss were not discriminated. Predicting drip loss with NIRS early post mortem is not successful, although NIRS in the slaughter line has potential as a fast predictor of intra-muscular fat. Possibilities for using the NIRS technique to get to know more about muscle metabolism and post mortem changes are promising.
Original languageEnglish
Pages (from-to)417-423
JournalMeat Science
Volume69
Issue number3
DOIs
Publication statusPublished - 2005

Keywords

  • water-holding capacity
  • infrared reflectance spectra
  • drip loss
  • spectroscopy
  • meat
  • musculature
  • attributes
  • muscle

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