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

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112 Citations (Scopus)


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
Issue number3
Publication statusPublished - 2005


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


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