Predicting of intramuscular fat content in pork using near infrared spectroscopy and multivariate analysis

Yuxia Fan,Yitao Liao,Fang Cheng

doi:10.1080/10942912.2018.1460606

Yuxia Fan, Yitao Liao + Show 1 more

Open Access

https://doi.org/10.1080/10942912.2018.1460606

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Abstract

ABSTRACTThe potential of near infrared (NIR) spectroscopy combined with chemometrics methods was studied to rapidly detect intramuscular fat (IMF) content in pork. Near infrared diffuse reflectance spectra were recorded both with an FT-NIR and a USB4000 spectrometer. The data analysis was compared on different sample preparation, spectral range and spectra pretreatment. According to calibration statistics, best calibration for IMF showed R2cal of 0.94, R2val of 0.92, RMSEC of 0.233, RMSEP of 0.462 and RPD of 2.29. The prediction of IMF content for minced samples was more accurate than that for intact samples. The spectra obtained using FT-NIR contained much information correlating to the IMF content than the Vis-NIR spectra of USB4000. The results showed that NIR spectroscopy technique can be used to determine the IMF content in pork as a rapid, convenient, and feasible analysis tool.

Highlights

Pork is the most commonly consumed meat in the world, and the quality of pork supplies nutrition of daily life is important
near infrared (NIR) reflectance spectroscopy coupled with chemometrics techniques could provide a rapid method for determination intramuscular fat (IMF) of pork
The relationship between IMF content and NIR spectra of pork meat were analyzed via Partial least-squares (PLS) regression and least-squares support vector machines (LS-SVM)

Summary

Introduction

Pork is the most commonly consumed meat in the world, and the quality of pork supplies nutrition of daily life is important. NIR spectroscopy had been developed for the prediction of chemical composition, technological parameters, sensory attributes, and microorganisms count in food.[2,3] As a rapid analysis tool, it was used to predict the physicochemical composition of samples of different meat,[4,5,6] determine total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork,[7,8] discriminate the adult steers (oxen) and young cattle ground beef samples,[9] evaluate tenderness of pork loins,[10] evaluate freshness,[11,12,13] detect spoilage in sliced pork meat,[14] predict sensory characteristics of lamb meat,[15] and meat adulteration.[16] NIR spectroscopy technology had been applied for detection of IMF content in meat.

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