title: Prediction of Japanese color score.
abstract: Relationships between Japanese color score (JCS) and pork quality attributes were studied and three equations were developed to predict JCS. Averages for population one (n=781) traits were used to develop initial prediction equations and traits from population two (n=684) were used to evaluate the success of the prediction equations. The first equation was: JCS=12.698-(0.01128 x firmness)+(0.09008 x pH)-(0.00007199 x drip loss)-(0.266 x L*)+(0.06923 x a*)-(0.201 x b*)+(0.02143 x hue angle); r(2)=0.916. The second equation was: JCS=15.255-(0.259 x L*)-(0.213 x b*)+(0.02518 x hue angle); r(2)=0.931. The third equation was: JCS=12.920-(0.219 x L*)+(0.07342 x a*)-(0.02166 x b*); r(2)=0.906. All equations predicted 92% or more Japanese color scores within +/-0.50. Requiring fewer measurements, the second and third equations would be advantageous when sorting pork on the basis of JCS.
authors.affiliation: Department of Animal Sciences & Industry, College of Agriculture, Kansas State University, Manhattan, KS 66506, USA.
authors.forename: Suzanne M
authors.initials: SM
authors.lastname: Ryan
authors.forename: John A
authors.initials: JA
authors.lastname: Unruh
authors.forename: Koushik
authors.initials: K
authors.lastname: Adhikari
authors.forename: Melvin C
authors.initials: MC
authors.lastname: Hunt
authors.forename: Collette Schultz
authors.initials: CS
authors.lastname: Kaster
authors.forename: John O
authors.initials: JO
authors.lastname: Matthews
mesh_terms: D052436:Adipose Tissue, White / Q000033:anatomy & histology; D000818:Animals; D001823:Body Composition; D001835:Body Weight; D055598:Chemical Phenomena; D004041:Dietary Fats / Q000032:analysis; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007564:Japan; D008460:Meat / Q000032:analysis / Q000191:economics / Q000592:standards*; D008462:Meat-Packing Industry / Q000191:economics / Q000379:methods*; D008954:Models, Biological; D010858:Pigmentation; D011786:Quality Control; D012044:Regression Analysis; D013499:Surface Properties; D034421:Sus scrofa; D014110:Touch; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D014867:Water