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标题：Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)
其他标题：Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)
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作者：FURTADO, Elton Jhones Granemann ; FURTADO, Elton Jhones Granemann ; BRIDI, Ana Maria 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2019
卷号：39
期号：1
页码：88-92
DOI：10.1590/fst.27417
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Abstract The potential of near-infrared spectroscopy (NIRS) to predict the physicochemical characteristics of the porcine longissimus dorsi (LD) muscle was evaluated in comparison to the standard methods of pH and color for meat quality analysis compared to the pH results with Colorimeter and pH meter. Spectral information from each sample (n = 77) was obtained as the average of 32 successive scans acquired over a spectral range from 400 - 2498 nm with a 2 - nm gap for calibration and validation models. Partial least squares (PLS) regression was used for each individual model. An R2 and a residual predictive deviation (RPD) of 0.67/1.7, 0.86/2, and 0.76/1.9 were estimated for color parameters L*, a *, and b*, respectively. Final pH had an R2 of 0.67 and a RPD of 1.6. NIRS showed great potential to predict color parameter a * of porcine LD muscle. Further studies with larger samples should help improve model quality.
其他摘要：Abstract The potential of near-infrared spectroscopy (NIRS) to predict the physicochemical characteristics of the porcine longissimus dorsi (LD) muscle was evaluated in comparison to the standard methods of pH and color for meat quality analysis compared to the pH results with Colorimeter and pH meter. Spectral information from each sample (n = 77) was obtained as the average of 32 successive scans acquired over a spectral range from 400 - 2498 nm with a 2 - nm gap for calibration and validation models. Partial least squares (PLS) regression was used for each individual model. An R2 and a residual predictive deviation (RPD) of 0.67/1.7, 0.86/2, and 0.76/1.9 were estimated for color parameters L*, a *, and b*, respectively. Final pH had an R2 of 0.67 and a RPD of 1.6. NIRS showed great potential to predict color parameter a * of porcine LD muscle. Further studies with larger samples should help improve model quality.
关键词：carcasses; color analysis; longissimus dorsi; partial least squares regression; pH analysis.
其他关键词：carcasses;color analysis;longissimus dorsi;partial least squares regression;pH analysis