Use of NIRS for the assessment of meat quality traits in open-air free-range Iberian pigs

Abstract

Near infrared spectroscopy (NIRS) can be useful in order to determine meat quality traits as a rapid and nondestructive technique. The aim of the present study is to assess the accuracy of NIRS technique to determine meat quality traits on Longissimus thoracis et lumborum muscle of open-air free-range Iberian pig (n = 287) both in intact and minced samples. Traits were measured by instrumental-chemical techniques: colour (L*, a* and b*), myoglobin content, centrifuge force water loss and texture: shear force and texture profile analysis (TPA: hardness, cohesiveness, springiness, chewiness). Calibration models between instrumental-chemical measures and NIRS spectral data were developed employing partial least square regressions (PLS). The samples were split in two random datasets (80 % in training set, 20 % in external validation set). An internal full cross-validation method was applied. Results were evaluated in terms of coefficient of determination (R 2 ), root-mean-square error (RMSE), residual prediction deviation (RPD) and range error ratio (RER). Full spectral range was used to develop mathematical equations. As regard external validation procedure, the highest coefficients of determination (R 2 p) in intact loin samples were achieved for hardness, redness (a*) and yellowness (b*) (0.7<R 2 p<0.8), while for minced samples lightness (L*), myoglobin content and texture parameters obtained always R 2 p>0.7. The models developed suggest the ability of NIRS for quantitative prediction of shear force and for a rough classification of colour parameters L*, a*, b* in minced samples as well as hardness in intact samples.

Can NIR Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

“…Also, according to other authors [43,45], the oxidation process of principal acid compounds of fat is described as a very important compound that contributes a dry-cured aroma to products. Moreover, it is highly rich in fat-soluble vitamins, including vitamins A and E combined with selenium content, which makes this pork meat less susceptible to oxidative rancidity compared to meat from other animals [5,27]. Regarding the presence of fat, the feeding process can influence the duration of the drying process, specifically affecting the intensity and persistence of flavor [57].…”

“…Alternative techniques are increasingly gaining priority due to prompt, easy-to-use and minimal pre-processing requirements, making them suitable for rapid implementation in industrial meat applications [12]. Most studies reveal the NIR spectra potential to provide real-time QC based on distinguishing quality labels; predicting the physico-chemical composition, technological parameters and sensory attributes; and classifying and identifying specific meat and meat products [16,[20][21][22][23][24][25][26][27][28].…”

Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by Near infrared spectroscopy

“…Nevertheless, the number of samples and their large variability are the main in uencing factors that could complicate the accuracy of the NIRS results. In pig products, NIRS was initially used to predict the chemical composition of meat 13,14 , while more recently its application has led to more accurate analyses: online and o ine rapid quality control of meat on a large scale 2,15,16 ; physical and sensory characteristics 14,[17][18][19] ; control of the diets (growing or fattening period) 16,20 ; prediction of defective or no defective classes, on the basis of pastiness and color 21 and other sensory attributes 22 in the case of Spanish ham. Considering that fatty acids structure could characterize fat spectral wavelength, NIRS technology could be accessible for their detection.…”

Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by near infrared spectroscopy

“…Nevertheless, the number of samples and their large variability are the main influencing factors that could complicate the accuracy of the NIRS results. In pig products, NIRS was initially used to predict the chemical composition of meat 13 , 14 , while more recently its application has led to more accurate analyses: online and offline rapid quality control of meat on a large scale 2 , 15 , 16 ; physical and sensory characteristics 14 , 17 – 19 ; control of the diets (growing or fattening period) 16 , 20 ; prediction of defective or no defective classes, on the basis of pastiness and color 21 and other sensory attributes 22 in the case of Spanish ham. Considering that fatty acids structure could characterize fat spectral wavenumber, NIRS technology could be accessible for their detection.…”