Monitoring NIRS calibrations for use in routine meat analysis as part of Iberian pig-breeding programs

Assessing the Value of a Portable Near Infrared Spectroscopy Sensor for Predicting Pork Meat Quality Traits of “Asturcelta Autochthonous Swine Breed”

“…This sample set should ideally ensure uniform distribution of composition across the range of the studied parameter. For chemical composition, the ranges were similar to those recorded in previous work for predicting meat quality on ground Iberian pork muscles (Zamora-Rojas et al 2011). In all measured parameters, the standard deviation (SD) was 18-26 % of the difference between the maximum and minimum values of that parameter.…”

Predicting pork quality using Vis/NIR spectroscopy

“…Previously reported models are promising predictors of the IMF for homogenized samples, such as in Chan et al (2002), with R 2 = 0.76 and RPD Calc = 2.3, Savenije et al (2006), with R 2 = 0.74 and RPD Calc = 2.3, and Barlocco et al (2006), with R 2 = 0.87 and RPD = 2.3. Regarding the WBSF, Zamora-Rojas et al (2011) reported results with highly reliable prediction equations (R 2 = 0.98 and RPD = 9.2 for calibration, and R 2 = 0.99 and RPD = 10 for prediction).…”

“…The use of visible and near-infrared spectroscopy (Vis/NIRS) analysis for monitoring, quality control and analytical purposes is increasing in food and agricultural industries, and in this context, it can provide an objective, repeatable, rapid, accurate and non-destructive method of evaluating meat to predict qualitative attributes and the chemical composition in meat and meat products (Chan, Walker, & Mills, 2002;Zamora-Rojas et al, 2011). Recently, the usefulness of Vis/NIRS has been investigated for a number of quality aspects of pork (Savenije, Geesink, Van der Palen, & Hemke, 2006), such as pork quality classification (Monroy, Prasher, Ngadi, Wang, & Karimi, 2010); the determination of pork's total volatile basic nitrogen (TVB-N) content and Warner-Bratzler shear force (Cai, Chen, Wan, & Zhao, 2011); the prediction of drip loss, color (L*, a*, b*) and ultimate pH in intact pork samples on a laboratory scale (Kapper, Klont, Verdonk, & Urlings, 2012b); and under production plant conditions (Kapper, Klont, Verdonk, & Urlings, 2012a), the online prediction of pH (Liao, Fan, & Cheng, 2012) and measurement of TVB-N (Huang, Zhao, Chen, & Zhang, 2013).…”

Rapid Identification of Pork Adulterated in the Beef and Mutton by Infrared Spectroscopy

“…Due to the demand of quality and the swelling in price, food adulteration is still quite common in some food products that include milk [1,2], wine [3,4], table oil [5,6], tea [7], coffee [8], and meats [9][10][11]. For example, it has been testified that 20% of the tested livestock meat were assured of counterfeit in Guangdong Province, China, during 2014-2015 [12].…”

“…European criminal police organization (EUPOL) and international criminal police organization (INTERPOL) also have collaborated in monitoring food security, resulting in 2500-ton illegal and counterfeit food [13]. Normally, adulteration of meat might occur by substitution of low-priced or even banned meat species for that high-priced one, such as pork adulterated in the beef and mutton or other meat [9][10][11]14]. Counterfeit of common livestock has caused serious social issues, which not only harms the interests of religious-concerned or allergic consumers but also deteriorates the credit of the enterprises [15].…”