Rapid discrimination of enhanced quality pork by visible and near infrared spectroscopy. (December 2015)

• Record Type: Journal Article
• Authors: Prieto, N.; Juárez, M.; Larsen, I.L.; López-Campos, Ó.; Zijlstra, R.T.; Aalhus, J.L.
• Is Part Of: Meat science. Volume 110(2015:Dec.)
• Page Start: 76
• Page End: 84
• Publication Date: 2015-12
• Subjects: Near infrared spectroscopy -- Discrimination analysis -- Pork -- Enhanced quality; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2015.07.006
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This study tested the ability of visible and near infrared spectroscopy (Vis-NIRS) to discriminate enhanced quality pork. Vis-NIR spectra were collected on intact chops from 148 pork carcasses using a portable LabSpec®4 spectrometer (350–2500 nm). Partial least squares discriminant analyses based on Vis-NIR spectra correctly classified 94, 95 and 100% of the 2 d, and 95, 98 and 100% of the 14 d aged pork samples within Lacombe, Duroc and Iberian pig breeds, respectively. Moreover, Vis-NIRS correctly classified 97 and 99% of the moisture enhanced (ME) and Non-ME pork samples aged for 2 d, and 94 and 95% of those aged for 14 d, as well as 94 and 97% of the 2 and 14 d aged pork samples, respectively. Conversely, Vis-NIRS technology could not differentiate pork samples based on pre-slaughter diet or post-slaughter carcass chilling process. Vis-NIRS can segregate enhanced quality pork according to production factors and post-mortem strategies such as pig breed, moisture enhancing and ageing period. Highlights: NIRS technology was tested to authenticate enhanced quality pork. NIRS classified 95, 98 and 100% of pork within Lacombe, Duroc and Iberian breeds, respectively. NIRS could not differentiate pork based on pig diet or carcass chilling process. NIRS classified up to 97 and 99% of ME (moisture enhanced) and Non-ME pork samples, respectively. NIRS correctly classified 94 and 97% of 2 and 14 d aged pork samples, respectively.