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Determination of colour on pork muscles by near infrared reflectance spectroscopy

Published online by Cambridge University Press:  20 November 2017

D. Cozzolino ,
N. Barlocco ,
A. Vadell ,
G. Galietta  and
F. Ballesteros
D. Cozzolino
Affiliation:
The Australian Wine Research Institute. Waite Road, PO Box 197.South Australia. 5064
N. Barlocco
Affiliation:
Facultad de Agronomia, UDELAR – Uruguay
A. Vadell
Affiliation:
Facultad de Agronomia, UDELAR – Uruguay
G. Galietta
Affiliation:
Facultad de Agronomia, UDELAR – Uruguay
F. Ballesteros
Affiliation:
Facultad de Agronomia, UDELAR – Uruguay
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Extract

Colour is an important component of meat quality. Because colour is associated with factors such as freshness and food safety, it is often a primary consideration of consumers when making purchasing decisions (McCaig, 2002). The aim of this work was to explore the use of near infrared reflectance spectroscopy to assess colour composition on pork muscle samples from different feeding regimes.

Type
Animal Products
Information
Proceedings of the British Society of Animal Science , Volume 2003 , 2003 , pp. 200
Copyright
Copyright © The British Society of Animal Science 2003

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References

Barnes, R. J., Dhanoa, M. S. and Lister, S. J. (1989) Standard Normal variate transformation and detrending of near infrared diffuse reflectance spectra. Applied Spectroscopy, 43: 772– 777.Google Scholar
McCaig, T. N. (2002). Extending the use of visible/near infrared reflectance spectrophotometers to measure colour of food and agricultural products. Food Research International 35: 731– 736.Google Scholar
Shenk, JS and Westerhaus, MO (1993). Analysis of Agriculture and Food Products by Near Infrared Reflectance Spectroscopy. Monograph. Infrasoft International. Port Matilda, P.A. USA.Google Scholar