title: [Measurement of cooking loss and tenderness of fresh pork using visible/near infrared spectroscopy].
abstract: Cooking loss and tenderness are important quality characteristics of fresh pork. To find a rapid, non-destructive and non-contaminated method to measure them, visible/near infrared spectroscopy was proposed for measurement of cooking loss and tenderness of vacuum-packed pork loin. The acquired raw spectra were pretreated by Savisky-Golay smoothing, second derivative and MSC, respectively using the software of Unscrambler 9.6. A total of 104 samples were used in the experiment. The samples were divided into calibration set and validation set. The calibration set was used to set up calibration model and then the model was adopted to predict the samples of validation set. The partial least square regression (PLSR) was used to build calibration model. The results show that the correlation coefficient for cooking loss and shear force are 0.81 and 0.78 respectively. It is feasible and effective that measure cooking loss and shear force of vacuum-packed fresh pork loin using visible/near infrared spectroscopy in interactance mode.
authors.affiliation: College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China. huyaohua@nwsuaf.edu.cn
authors.forename: Yao-hua
authors.initials: YH
authors.lastname: Hu
authors.forename: Lai-yi
authors.initials: LY
authors.lastname: Xiong
authors.forename: Guo-zhen
authors.initials: GZ
authors.lastname: Jiang
authors.forename: Cong
authors.initials: C
authors.lastname: Liu
authors.forename: Kang-quan
authors.initials: KQ
authors.lastname: Guo
authors.forename: Takaaki
authors.initials: T
authors.lastname: Satake
mesh_terms: D000818:Animals; D002138:Calibration; D003296:Cooking; D016018:Least-Squares Analysis; D008460:Meat / Q000032:analysis*; D008962:Models, Theoretical; D019265:Spectroscopy, Near-Infrared; D013552:Swine