Abstract
The feasibility of evaluating color value, chemical components, and other physical characteristics of fresh, random thickness pork samples by visible/near-infrared (NIR) spectroscopy was determined. Wavelengths in the visible light region were used to perform calibration of color value. The correlation coefficients and RPD for CIE L*, a*, b*, hue, and chroma were 0.87 to 0.94 and 1.74 to 2.45, respectively. Wavelengths from 700 to 1100 nm were used to build the model of chemical components and other physical characteristics. The correlation coefficients for IMF, moisture, and protein were 0.98, 0.90, and 0.97, respectively. However, the correlation coefficients for WHC, drip loss, and pH were about 0.76 to 0.83. NIR spectroscopy using interactance mode can perform accurately with intact pork loin samples vacuum-packed in low-density polyethylene film. The color and chemical composition can be evaluated very accurately. It is possible to make rapid, nondestructive, and accurate pork quality evaluation using visible and near-infrared spectroscopy.
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