Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrument

被引：30
作者：
Horcada, A. [1 ]
Valera, M. [1 ]
Juarez, M. [2 ]
Fernandez-Cabanas, V. M. [1 ]
机构：
[1] Univ Seville, Dept Ciencias Agroforestales, Seville 41013, Spain
[2] Agr & Agri Food Canada, Lacombe Res & Dev Ctr, Lacombe, AB T4L 1W1, Canada
来源：
FOOD CHEMISTRY | 2020年 / 318卷
关键词：
Carcass; Classification; Duroc; Fat; Meat; Pig; REFLECTANCE SPECTROSCOPY; MEAT QUALITY; PREDICT; PIGS;
D O I：
10.1016/j.foodchem.2020.126471
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A portable near infrared spectroscopy (NIRS) instrument was evaluated for the discrimination of individual Iberian pig carcasses into the four official quality categories (defined by a combination of genotype and feeding regime). Spectra were obtained scanning four anatomical locations (live animal skin, carcass surface, fresh meat and subcutaneous fat samples) at a commercial abattoir, using a handheld micro electro mechanical system instrument. The best assignments into official quality categories with the NIRS measurements in the carcass surface and subcutaneous fat were able to correctly classify 75.9% and 73.8% of the carcasses, respectively. Moreover, 93.2% and 93.4% of carcasses were correctly classified according to feeding regimes by using the spectra from fresh meat and subcutaneous fat samples. The results suggest that, using subcutaneous fat samples, a portable NIRS could be used in commercial abattoirs as a tool to support the control of official quality category assignment in Iberian pig carcasses.
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页数：7
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