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Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

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Abstract

Destructured zones in the core of cooked ham are associated with PSE in terms of biochemical characteristics. In this study, the potential of near-infrared spectroscopy (NIRS) to predict the suitability of fresh pork for the production of cooked ham was investigated. Using NIR spectra obtained in a first trial (inducing PSE characteristics in Longissimus thoracis et lumborum (LTL) muscles) and in a second trial (collecting Semimembranosus (SM) samples either with or without presence of visual PSE characteristics) resulted in 93.3 and 90.0 % correct classification after cross-validation for respectively the LTL and SM samples. In a third experiment, 48 fresh hams were processed to high-quality cooked hams, sliced, and visually classified as inferior or normal quality (i.e., presence or absence of destructured zones, respectively). Measuring NIR spectra on the Biceps femoris (BF) muscle after deboning resulted in a 56.5 % correct classification after cross-validation for inferior-quality hams. It can be concluded that NIRS has potential to discriminate PSE from normal pork.

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Acknowledgments

This research could be carried out thanks to the financial support of IWT Flanders (Brussels, Belgium), Belpork npo, Belgian meat companies, and suppliers of NIR equipment. The authors would like to thank the staff of the participating slaughterhouses and meat processing companies for their assistance. Bruker (Evere, Belgium) was gratefully acknowledged for providing the Matrix F spectrophotometer. Part of the results has been presented as a poster presentation at the 59th International Conference of Meat Science and Technology (ICoMST) (Izmir, Turkey, August 18–23, 2013) (Neyrinck et al. Suitability of Near Infrared Spectroscopy as selection tool for PSE pork), and as a short communication on the COST-FAIM workshop (Taastrup, Denmark, September 25–26, 2014) (Neyrinck et al. Capability of Near Infrared Spectroscopy to predict quality of fresh pork for cooked ham production).

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Authors and Affiliations

  1. Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500, Kortrijk, Belgium

    Ellen Neyrinck & Katleen Raes

  2. Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090, Melle, Belgium

    Stefaan De Smet & Stefaan Lescouhier

  3. Division of Livestock-Nutrition-Quality, Department of Biosystems, Faculty of Bioscience Engineering, Catholic University Leuven, Bijzondere Weg 12, 3360, Lovenjoel, Belgium

    Liesbeth Vermeulen & Rony Geers

  4. Research group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre, KU Leuven Campus Ghent, Gebroeders De Smetstraat 1, 9000, Ghent, Belgium

    Danny Telleir, Hubert Paelinck & Ilse Fraeye

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  1. Ellen Neyrinck
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  2. Stefaan De Smet
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Correspondence to Katleen Raes.

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Neyrinck, E., De Smet, S., Vermeulen, L. et al. Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production. Food Bioprocess Technol 8, 2383–2391 (2015). https://doi.org/10.1007/s11947-015-1583-z

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