Prediction of pork quality characteristics using visible and near-infrared spectroscopy

摘要

Visibleear-infrared (Vis/NIR) spectroscopy was tested as a non-destructive method to assess the quality of fresh pork loin. Quality characteristics of pork were measured to develop calibration models for a diode-array Vis/NIR reflectance Spectrophotometer. Spectral measurements and measurements for pH, water-holding capacity (WHC), XYZ tristimulus value, cook yield, shear forte, proximate analysis (moisture, fat, and protein content), and subjective Color; marblin& and firmness scores were performed for 411 fresh pork loin samples. Approximately 80% of the sample set was used for calibration and 20% for validation. Partial least squares (PLS) calibration models were developed for each characteristic measured. XYZ tristimulus values were predicted well with R{sup}2> 0.91 and SECV < 0.96 for calibration, and R{sup}2> 0.88 and SEP <= 1.2 for validation. Moisture, fat, and protein content were predicted less well with R{sup}2> 0.69 and SECV < 0.007 for calibration, and R{sup}2 > 0.61 and SEP < 0.007 for validation. The calibrations for the other characteristics (shear forte, cook yield, pH, capacity, and scores for color; marbling and firmness) varied from marginally good to poor with R{sup}2 values ranging from 0.584 to 0.002.