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Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy

Published online by Cambridge University Press:  09 March 2007

N. Barlocco ,
A. Vadell ,
F. Ballesteros ,
G. Galietta  and
D. Cozzolino
N. Barlocco
Affiliation:
Cátedra de Suinos, Centro Regional Sur, Facultad de Agronomía, Universidad de la República, UDELAR, Av. Garzón 780, Código Postal 12900, Montevideo, Uruguay
A. Vadell
Affiliation:
Cátedra de Suinos, Centro Regional Sur, Facultad de Agronomía, Universidad de la República, UDELAR, Av. Garzón 780, Código Postal 12900, Montevideo, Uruguay
F. Ballesteros
Affiliation:
Unidad Tecnología de los Alimentos, Facultad de Agronomía, Universidad de la República, UDELAR, Montevideo, Uruguay
G. Galietta
Affiliation:
Unidad Tecnología de los Alimentos, Facultad de Agronomía, Universidad de la República, UDELAR, Montevideo, Uruguay
D. Cozzolino*
Affiliation:
Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064, Australia
*
†E-mail: [email protected]
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Abstract

Partial least-squares (PLS) models based on visible (Vis) and near infrared reflectance (NIR) spectroscopy data were explored to predict intramuscular fat (IMF), moisture and Warner Bratzler shear force (WBSF) in pork muscles (m. longissimus thoracis) using two sample presentations, namely intact and homogenized. Samples were scanned using a NIR monochromator instrument (NIRSystems 6500, 400 to 2500 nm). Due to the limited number of samples available, calibration models were developed and evaluated using full cross validation. The PLS calibration models developed using homogenized samples and raw spectra yielded a coefficient of determination in calibration (R2) and standard error of cross validation (SECV) for IMF (R2=0·87; SECV=1·8 g/kg), for moisture (R2=0·90; SECV=1·1 g/kg) and for WBSF (R2=0·38; SECV=9·0 N/cm). Intact muscle presentation gave poorer PLS calibration models for IMF and moisture (R2<0·70), however moderate good correlation was found for WBSF (R2=0·64; SECV=8·5 N/cm). Although few samples were used, the results showed the potential of Vis-NIR to predict moisture and IMF using homogenized pork muscles and WBSF in intact samples.

Keywords

fatinfrared spectroscopymeat qualitymoisture
Type
Research Article
Information
Animal Science , Volume 82 , Issue 1 , February 2006 , pp. 111 - 116
Copyright
Copyright © British Society of Animal Science 2006

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