Prediction of pork quality attributes from near infrared reflectance spectra.

  title={Prediction of pork quality attributes from near infrared reflectance spectra.},
  author={Geert H Geesink and F H Schreutelkamp and Rob Frankhuizen and Helmut Vedder and Nicolaas M. Faber and R W Kranen and Marien A Gerritzen},
  journal={Meat science},
  volume={65 1},
Near infrared spectroscopy (NIRS) is one of the most promising techniques for large-scale meat quality evaluation. We investigated the potential of NIRS-based models to predict drip loss and shear force of pork samples. Near infrared reflectance spectra (1000-2500 nm), water-holding capacity, shear force, ultimate pH, and colour (L(∗), a(∗), b(∗)-value) of 96 pork longissimus muscles were recorded at 2 days post mortem. Stepwise multiple linear regression (SMLR) and partial least squares… CONTINUE READING
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