Predicting pork quality using Vis/NIR spectroscopy.
Juliana Monteiro Balage1, Saulo da Luz E Silva2, Catarina Abdalla Gomide2
1Department of Animal Science, College of Animal Science and Food Engineering, University of São Paulo, Avenida Duque de Caxias Norte, 225, Caixa Postal 23, 13635-900, Pirassununga, SP, Brazil; Superior Institute of Engineering, Universidade do Algarve, Campus da Penha, Estrada da Penha, 8005-139 Faro, Portugal.
Meat Science
|May 30, 2015
Summary
Visible and near-infrared spectroscopy (Vis/NIRS) accurately predicts pork quality traits like pH, color, and tenderness. This technology offers potential for classifying pork juiciness and tenderness for consumers.
Area of Science:
- Agricultural Science
- Food Science
- Spectroscopy
Background:
- Pork quality is crucial for consumer satisfaction.
- Objective and rapid assessment methods are needed for pork quality traits.
- Visible and near-infrared reflectance spectroscopy (Vis/NIRS) shows promise for non-destructive analysis.
Purpose of the Study:
- To evaluate the efficacy of Vis/NIRS for predicting key pork quality parameters.
- To develop classifiers for pork tenderness and juiciness using spectral data.
- To assess the potential of Vis/NIRS for real-time quality assessment of pork.
Main Methods:
- Spectra were collected from pork samples (n=134) across the 400-1495nm range.
- Partial least squares (PLS) regression models were developed for predicting ultimate pH (pHu), color, intramuscular fat (IMF), and shear force (WBSF).
- Classification models were built to categorize samples by tenderness and juiciness.
Main Results:
- PLS models demonstrated accuracy in predicting pHu and color traits.
- Vis/NIRS successfully classified pork samples into tenderness (tender/tough) and juiciness (juicy/dry) categories.
- High coefficients of determination (R²) and residual prediction deviation (RPD) values indicated model accuracy.
Conclusions:
- Vis/NIRS is a viable technology for predicting pork quality traits non-destructively.
- The developed models can accurately classify pork into different tenderness and juiciness levels.
- Vis/NIRS holds significant potential for the pork industry in quality control and grading.
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