Prediction of pork marbling scores using pattern analysis techniques

Huang, Hui; Liu, L.; Ngadi, Michael; Gariépy, C.

doi:10.1016/j.foodcont.2012.09.034

Cited by 32 publications

(22 citation statements)

References 14 publications

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“…Marbling, is another important determinant of pork quality grade associated with sensory attributes such as flavor and texture, thus plays a key role in evaluating pork. The moderately and evenly distributed marbling in muscle facilitates the acceptability and palatability of pork in the market (Huang, Liu, Ngadi, & Gariepy, ). The superior marbling found in LM from DBJBP in our research could be ascribed to their higher heterosis than DJBP and DLJBP.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the four breeds in synthetic line of Jiaxing Black Pigs and Berkshire for meat quality traits, carcass characteristics, and flavor substances

Zhang

Song

et al. 2019

Animal Science Journal

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To investigate breed characteristics and the effect of hybridization of Jiaxing Black Pig (JBP) with Western breeds, the carcass and meat quality traits and flavor substances such as inosinic acids (IMP), intramuscular fat (IMF) in longissimus muscle (LM) from five breeds including JBP, Berkshire, Berkshire × JBP (BJBP), Duroc × Berkshire × JBP (DBJBP), Duroc × Landrace × JBP (DLJBP) were compared in this study. It was found that water holding capacity (WHC) of LM in JBP was significantly higher than that in the other strains (p < 0.01). Dressing out percentage and lean percentage of JBP were both significantly lower than those in the others (p < 0.01) in connection with their lighter carcass weight and higher subcutaneous fat percentage (p < 0.01). Heterosis was realized in DJBP, DBJBP, and DLJBP since their carcass weight, lean percentage, and loin eye muscle area (LEMA) were markedly higher when compared to JBP, whereas lower than those in Berkshire. Among the breeds, the content of IMF and IMP in the LM of JBP were the highest. These traits were also palpably improved in the crossbreds, especially for DBJBP, of which pork was considered outstanding for containing the most abundant essential amino acids (EAA) and total amino acids (TAA).

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Section: Discussionmentioning

confidence: 99%

Evaluation of the four breeds in synthetic line of Jiaxing Black Pigs and Berkshire for meat quality traits, carcass characteristics, and flavor substances

Zhang

Song

et al. 2019

Animal Science Journal

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“…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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“…In contrast to previous works (Liu et al, 2012;Huang et al, 2013) in which the proportion of the segmented intramuscular fat area was regarded as the best feature to measure quantitative marbling in meat products, in this work, the features which produced the best performance belong to the Haralick textural features: autocorrelation (35), cluster shade (37), entropy (38) and sum of variance (42). Although, it is difficult to have a clear physical interpretation of these parameters, they are all related to distribution of fat in the slices.…”

Section: Classification Techniques Performance and Marbling Featuresmentioning

confidence: 85%

“…18 Haralick textural features (Haralick, 1979) were extracted from the IMF segmented ROI in order to obtain information regarding the pixel distribution in the image. Textural features have been widely used in previous works for evaluation of quality in different foodstuffs (ElMasry et al, 2007;Huang et al, 2013). To calculate the features a co-occurrence matrix C must be calculated (Eq.…”

Section: Feature Extractionmentioning

confidence: 99%