Predicting intramuscular fat content of pork using hyperspectral imaging

Liu, L.; Ngadi, Michael

doi:10.1016/j.jfoodeng.2014.02.007

Cited by 35 publications

(12 citation statements)

References 12 publications

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“…This reflects the harmonious evolution of human and pigs. The content of intramuscular fat (IMF) is closely related to meat tenderness, pH value, marbling, muscle flavor, and other meat quality traits [48,49]. Of the breeds examined here, QYP has the highest IMF as well as C/EBPα [50], FABP4 [51], and SCD1 [52] expression.…”

Section: Carcass Traits and Meat Quality Differences Between Yorkshirmentioning

confidence: 96%

High Altitude Adaptability and Meat Quality in Tibetan Pigs: A Reference for Local Pork Processing and Genetic Improvement

Gan

Shen

Yuan

et al. 2019

Animals

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The carcass and meat quality traits of pig breeds living at three different altitudes (Yorkshire pigs, YP: 500m; Qingyu Pigs, QYP: 1500m; Tibetan pigs, TP: 2500m) were compared. It was observed that there are obvious differences in pig breeds with respect to performance parameters. Specifically, YP had the best carcass traits, showing high slaughter rates and leanest meat. Conversely, QYP had the highest back fat thickness and intramuscular fat (IMF) content. For the high-altitude breed TP, the animals exhibited low L* and high a* values. The genotypes contributing to the observed phenotypes were supported by a PCR analysis. The glycolytic genes expression (HK, PFK, PK) were highest in YP, whereas expression of genes related to adipogenesis (C/EBPα, FABP4, SCD1) were highest in QYP. As expected, genes associated with angiogenesis and hypoxia (HIF1a, VEGFA) were expressed at the highest levels in TP. The composition and proportion of amino and fatty acids in pig muscles at the three altitudes examined also varied substantially. Among the breeds, TP had the highest proportion of umami amino acids, whereas QYP had the highest proportion of sweet amino acids. However, TP also exhibited the highest proportion of essential fatty acids and the lowest proportion of n6:n3. This study explains the high-altitude adaptive evolution and the formation of meat quality differences in different altitude pigs from various angles and provides a reference for local pork food processing and genetic improvement of local pigs.

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Section: Carcass Traits and Meat Quality Differences Between Yorkshirmentioning

confidence: 96%

High Altitude Adaptability and Meat Quality in Tibetan Pigs: A Reference for Local Pork Processing and Genetic Improvement

Gan

Shen

Yuan

et al. 2019

Animals

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“…They also found that both the WLD‐based models and the GLCM‐based models developed at the green channel showed the best prediction ability for pork marbling, suggesting that the simple linear model developed at the green channel could substitute the multiple linear model developed at all 3 channels. Most recently, in a study conducted by Liu and others (), 5 wavelengths (1076, 1129, 1191, 1210, and 1258 nm) were selected as critical wavelengths by correlation analysis between reference IMF content and each of the spectral features, 1st derivative of spectral features and 2nd derivative of spectral features. IMF features were extracted by WLD, and the proportion of IMF fleck areas (PFA) at critical wavelengths was used for model development to predict IMF content.…”

Section: Instrumental Techniquesmentioning

confidence: 99%

“…However, these 2 methods have disadvantages of being subjective and time‐consuming (Arneth ; Ferguson ). What's more, in order to overcome these disadvantages and realize rapid online grading of marbling degree, several instrumental techniques (mainly spectroscopic and imaging techniques) have been developed, such as near‐infrared reflectance (NIR) spectroscopy (Barlocco and others ; Zamora‐Rojas and others ; Su and others ), bioelectrical impedance (BI) spectroscopy (Marchello and others ; Altmann and Pliquett ), nuclear magnetic resonance (NMR) spectroscopy (Corrêa and others ; Pereira and others ), computer image analysis (CIA) (Du and others ; Jackman and others ; Pang and others ), ultrasonic imaging (UI) (Fukuda and others ; Lakshmanan and others ), X‐ray computed tomography (CT) (Frisullo and others ; Font‐i‐Furnols and others ; Clelland and others ), and hyperspectral imaging (HSI) (Qiao and others ; Huang and others , ; Liu and Ngadi, ). However, up to now, no comprehensive review is available on the methods and techniques for marbling analysis.…”

Section: Introductionmentioning

confidence: 99%

Marbling Analysis for Evaluating Meat Quality: Methods and Techniques

Cheng

Sun

et al. 2015

Comp Rev Food Sci Food Safe

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Marbling is one of the most important traits determining the quality of meat, and the richness of marbling is often considered by consumers as the primary factor when buying meat in view of its contribution to sensory characteristics of meat. In the market, there has been a constant demand for meat products with an assured degree of marbling. Conventionally, marbling of meat is assessed by visual appraisal or chemical analysis, which has the disadvantages of being subjective and time-consuming. In order to improve the detection accuracy and production efficiency, a variety of modern instrumental techniques, including spectroscopic techniques, imaging techniques, and hyperspectral imaging, have been developed for marbling analysis. This paper gives a comprehensive overview on the recent advances in marbling analysis. What's more, the advantages, limitations and some perspectives on the future trends of these techniques are also presented.

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“…Similarly, five wavelengths (1076, 1129, 1191, 1210, and 1258 nm) were determined by the first and second derivatives of spectral features and recognized as the critical wavelengths to predict IMF content of pork (Liu & Ngadi, 2014). For beef, ten wavelengths (924,937,1018,1048,1108,1141,1182,1221,1615, and 1665 nm) were selected to build for optimized PLSR model for prediction of beef protein with R 2 cv ¼ 0.88 .…”

Section: Feature Wavelengths For Measuring Chemical Compositionmentioning

confidence: 99%