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

C. Kapper, R.E. Klont, J.M.A.J. Verdonk, H.A.P. Urlings

Research output: Contribution to journalArticleAcademicpeer-review

38 Citations (Scopus)

Abstract

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 R2 > 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 (R2 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 R2 0.75, RPD 2.0, colour a* R2 0.51, RPD 1.4, colour b* R2 0.55, RPD 1.5 and pHu R2 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.
Original languageEnglish
Pages (from-to)294-299
JournalMeat Science
Volume91
Issue number3
DOIs
Publication statusPublished - 2012

Keywords

  • water-holding capacity
  • early post-mortem
  • reflectance spectroscopy
  • intramuscular fat
  • drip loss
  • meat
  • spectra
  • beef
  • attributes
  • carcass

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