Prediction of pork quality with near infrared spectroscopy (NIRS) 1. Feasibility and robustness of NIRS measurements at laboratory scale

摘要

The objective was to study prediction of pork quality by near infrared spectroscopy (NIRS) technology in the laboratory. A total of 131 commercial pork loin samples were measured with NIRS. Predictive equations were developed for drip loss %, colour L*, a*, b* and pH ultimate (pHu). Equations with R~2>0.70 and residual prediction deviation (RPD) ≥ 1.9 were considered as applicable to predict pork quality. For drip loss% the prediction equation was developed (R2 0.73, RPD 1.9) and 76% of those grouped superior and inferior samples were predicted within the groups. For colour L*, test-set samples were predicted with R~2 0.75, RPD 2.0, colour a* R~2 0.51, RPD 1.4, colour b* R2 0.55, RPD 1.5 and pHu R2 0.36, RPD 1.3. It is concluded that NIRS prediction equations could be developed to predict drip loss% and L*, of pork samples. MRS equations for colour a*, b* and pHu were not applicable for the prediction of pork quality on commercially slaughtered pigs.