Development of technology for the early post mortem prediction of water holding capacity and drip loss in fresh pork

被引:76
作者
Forrest, JC
Morgan, MT
Borggaard, C
Rasmussen, AJ
Jespersen, BL
Anderson, JR
机构
[1] Danish Meat Res Inst, DK-4000 Roskilde, Denmark
[2] Purdue Univ, Dept Anim Sci, W Lafayette, IN 47907 USA
关键词
drip loss; near infrared; prediction; impedance; fresh pork;
D O I
10.1016/S0309-1740(99)00133-3
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Two different technologies were tested on the slaughterline for their ability to predict drip loss at 24 h, namely near infrared reflectance (NIR) and impedance measurements using a tetra polar measuring geometry at a frequency of 1000 Hz. The results demonstrate that NIR measurements (900-1800 nm) acquired during a 6 min period starting only 30 min post exsanguination through a fibre optic probe in combination with multivariate data analysis can be used for predicting drip loss 24 h after slaughter. A correlation higher than 0.8 was observed for a trial on 99 carcasses measured at a commercial slaughterhouse. The tetrapolar impedance measurements did not perform as well as NIR yielding a correlation of 0.5 with 24 h drip loss. (C) 2000 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:115 / 122
页数:8
相关论文
共 19 条
[1]   OBJECTIVE MEASUREMENTS OF PORK QUALITY - EVALUATION OF VARIOUS TECHNIQUES [J].
CHIZZOLINI, R ;
NOVELLI, E ;
BADIANI, A ;
ROSA, P ;
DELBONO, G .
MEAT SCIENCE, 1993, 34 (01) :49-77
[2]   OBJECTIVE EVALUATION OF PORK QUALITY - RESULTS OF ONLINE MEASUREMENTS [J].
CHIZZOLINI, R ;
NOVELLI, E ;
BADIANI, A ;
DELBONO, G ;
ROSA, P .
MEAT SCIENCE, 1993, 34 (01) :79-93
[3]   THE USE OF ELECTRONIC GRADING PROBES FOR THE OBJECTIVE ASSESSMENT OF PSE AND DFD IN PORK CARCASSES [J].
FORTIN, A ;
RAYMOND, DP .
MEAT SCIENCE, 1987, 21 (03) :159-173
[4]   OBJECTIVE ASSESSMENT OF PORK QUALITY [J].
GARRIDO, MD ;
PEDAUYE, J ;
BANON, S ;
LAENCINA, J .
MEAT SCIENCE, 1994, 37 (03) :411-420
[5]  
Honikel K. O., 1987, Fleischwirtschaft, V67, P1098
[6]   PREDICTION OF FLUID LOSSES FROM PORK USING SUBJECTIVE AND OBJECTIVE PALENESS [J].
IRIE, M ;
SWATLAND, HJ .
MEAT SCIENCE, 1993, 33 (03) :277-292
[7]   A COMPARISON OF METHODS TO DETECT PORK QUALITY 24 HOURS POST-MORTEM FROM MEASUREMENTS MADE WITHIN ONE HOUR OF SLAUGHTER [J].
JONES, SDM ;
FORTIN, A ;
ATIN, M .
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1984, 17 (03) :143-146
[8]   THE EFFECTIVENESS OF EXAMINING EARLY POSTMORTEM MUSCULATURE TO PREDICT ULTIMATE PORK QUALITY [J].
KAUFFMAN, RG ;
SYBESMA, W ;
SMULDERS, FJM ;
EIKELENBOOM, G ;
ENGEL, B ;
VANLAACK, RLJM ;
HOVINGBOLINK, AH ;
STERRENBURG, P ;
NORDHEIM, EV ;
WALSTRA, P ;
VANDERWAL, PG .
MEAT SCIENCE, 1993, 34 (03) :283-300
[9]  
MACDOUGALL DB, 1980, J SCI FOOD AGR, V31, P1371
[10]  
MARTENS H, 1989, MULTIVARIATE CALIBRA, P345