Rapid discrimination of enhanced quality pork by visible and near infrared spectroscopy.
Prieto, N., Juárez, M., Zijlstra, R.T., López-Campos, Ó., and Aalhus, J.L. (2015). "Rapid discrimination of enhanced quality pork by visible and near infrared spectroscopy.", Meat Science, 110, pp. 76-84. doi : 10.1016/j.meatsci.2015.07.006 Access to full text
This study tested the ability of visible and near infrared spectroscopy (Vis-NIRS) to discriminate enhanced quality pork. Vis-NIR spectra were collected on intact chops from 148 pork carcasses using a portable LabSpec®4 spectrometer (350–2500 nm). Partial least squares discriminant analyses based on Vis-NIR spectra correctly classified 94, 95 and 100% of the 2 d, and 95, 98 and 100% of the 14 d aged pork samples within Lacombe, Duroc and Iberian pig breeds, respectively. Moreover, Vis-NIRS correctly classified 97 and 99% of the moisture enhanced (ME) and Non-ME pork samples aged for 2 d, and 94 and 95% of those aged for 14 d, as well as 94 and 97% of the 2 and 14 d aged pork samples, respectively. Conversely, Vis-NIRS technology could not differentiate pork samples based on pre-slaughter diet or post-slaughter carcass chilling process. Vis-NIRS can segregate enhanced quality pork according to production factors and post-mortem strategies such as pig breed, moisture enhancing and ageing period.
- Date modified: