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Title: Prediction of pork quality using visible/near-infrared reflectance spectroscopy
Contributor(s): Savenije, B (author); Geesink, Geert (author); van der Palen, J G P (author); Hemke, G (author)
Publication Date: 2006
DOI: 10.1016/j.meatsci.2005.11.006
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Abstract: Near-infrared spectroscopy is a rapid screening technique that may be used to determine meat quality traits. While several calibrations on meat quality parameters have been published, the accuracy and robustness of a calibration has rarely been validated with independent samples. In this study, in 207 loin muscles from three independent batches of pigs of different breeds drip loss, colour values, pH and intramuscular fat were determined. Calibrations were made from each combination of two batches and validated with the third batch. Validations of pH, intramuscular fat, drip loss, and L*, a*, and b* colour values had on average 1.27 times the accuracy of the calibration. Breed did not influence the accuracy of the calibration. Intramuscular fat can be determined with good accuracy. Muscle pH and colour values are reasonably well predicted. Drip loss can not be determined quantitatively with sufficient accuracy, but classification of quality groups is possible.
Publication Type: Journal Article
Source of Publication: Meat Science, 73(1), p. 181-184
Publisher: Elsevier BV
Place of Publication: Amsterdam, The Netherlands
ISSN: 0309-1740
Field of Research (FOR): 090899 Food Sciences not elsewhere classified
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
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