Prediction of pork quality using visible/near-infrared reflectance spectroscopy

被引：94

作者：

Savenije, B ^{[1
]}

Geesink, GH ^{[1
]}

van der Palen, JGP ^{[1
]}

Hemke, G ^{[1
]}

机构：

[1] CCL Res, NL-5460 AC Veghel, Netherlands

来源：

MEAT SCIENCE | 2006年 / 73卷 / 01期

关键词：

near-infrared spectroscopy; validation; meat quality; pigs;

D O I：

10.1016/j.meatsci.2005.11.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：181 / 184

页数：4

共 12 条

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