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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Predicting of intramuscular fat content in pork using near infrared spectroscopy and multivariate analysis

Yuxia FanCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;College of Food Science and Technology, Shanghai Ocean University, LinGang New City, Shanghai, ChinaView further author information

Yitao LiaoCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaView further author information

Fang ChengCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaCorrespondence[email protected]
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Pages 1180-1189 | Received 10 Oct 2017, Accepted 30 Mar 2018, Published online: 09 Jul 2018

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https://doi.org/10.1080/10942912.2018.1460606
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Lia Vasconcelos, Luís G. Dias, Ana Leite, Iasmin Ferreira, Etelvina Pereira, Evandro Bona, Javier Mateo, Sandra Rodrigues & Alfredo Teixeira. (2023) Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?. Foods 12:23, pages 4335.
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Moïse Kombolo-Ngah, Arianna Goi, Matteo Santinello, Nicola Rampado, Stefka Atanassova, Jingjing Liu, Pascal Faure, Laure Thoumy, Alix Neveu, Donato Andueza, Massimo De Marchi & Jean-François Hocquette. (2023) Across countries implementation of handheld near-infrared spectrometer for the on-line prediction of beef marbling in slaughterhouse. Meat Science 200, pages 109169.
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Silvia Parrini, Francesco Sirtori, Marjeta Čandek-Potokar, Rui Charneca, Alessandro Crovetti, Ivona Djurkin Kušec, Elena González Sanchez, Mercedes Maria Izquierdo Cebrian, Ana Haro Garcia, Danijel Karolyi, Benedicte Lebret, Alberto Ortiz, Nuria Panella-Riera, Matthias Petig, Preciosa Jesus da Costa Pires, David Tejerina, Violeta Razmaite, Chiara Aquilani & Riccardo Bozzi. (2023) Prediction of fatty acid composition in intact and minced fat of European autochthonous pigs breeds by near infrared spectroscopy. Scientific Reports 13:1.
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Michela Pia Totaro, Giacomo Squeo, Davide De Angelis, Antonella Pasqualone, Francesco Caponio & Carmine Summo. (2023) Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat. Journal of Food Composition and Analysis 118, pages 105211.
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Hong-Ju He, Yuling Wang, Xingqi Ou, Hanjun Ma, Hongjie Liu & Jianhua Yan. (2023) Rapid determination of chemical compositions in chicken flesh by mining hyperspectral data. Journal of Food Composition and Analysis 116, pages 105069.
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Chima Robert, Wendy E. Bain, Cameron Craigie, Talia M. Hicks, Mark Loeffen, Sara J. Fraser-Miller & Keith C. Gordon. (2023) Fusion of three spectroscopic techniques for prediction of fatty acid in processed lamb. Meat Science 195, pages 109005.
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Zhe Li, Haigang Qi, Ying Yu, Cong Liu, Rihao Cong, Li Li & Guofan Zhang. (2022) Near-infrared spectroscopy method for rapid proximate quantitative analysis of nutrient composition in Pacific oyster Crassostrea gigas. Journal of Oceanology and Limnology 41:1, pages 342-351.
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Amir Kazemi, Asghar Mahmoudi, Hadi Veladi, Arash Javanmard & Mostafa Khojastehnazhand. (2022) Rapid identification and quantification of intramuscular fat adulteration in lamb meat with VIS–NIR spectroscopy and chemometrics methods. Journal of Food Measurement and Characterization 16:3, pages 2400-2410.
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J.M. Cáceres-Nevado, A. Garrido-Varo, E. De Pedro-Sanz & D.C. Pérez-Marín. (2021) NIR handheld miniature spectrometer to increase the efficiency of Iberian pig selection schemes based on chemical traits. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 258, pages 119865.
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Miguel Ángel Fernández-Barroso, Silvia Parrini, María Muñoz, Patricia Palma-Granados, Gema Matos, Luisa Ramírez, Alessandro Crovetti, Juan María García-Casco & Riccardo Bozzi. (2021) Use of NIRS for the assessment of meat quality traits in open-air free-range Iberian pigs. Journal of Food Composition and Analysis 102, pages 104018.
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Alberto Ortiz, Silvia Parrini, David Tejerina, José Pedro Pinto de Araújo, Marjeta Čandek-Potokar, Alessandro Crovetti, Juan Maria Garcia-Casco, Joel González, Francisco Ignacio Hernández-García, Danijel Karolyi, Vladimir Margeta, José Manuel Martins, Rosa Nieto, Matthias Petig, Violeta Razmaite, Francesco Sirtori, Bénédicte Lebret & Riccardo Bozzi. (2020) Potential Use of Near-Infrared Spectroscopy to Predict Fatty Acid Profile of Meat from Different European Autochthonous Pig Breeds. Applied Sciences 10:17, pages 5801.
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Maria Olga Varrà, Luca Fasolato, Lorenzo Serva, Sergio Ghidini, Enrico Novelli & Emanuela Zanardi. (2020) Use of near infrared spectroscopy coupled with chemometrics for fast detection of irradiated dry fermented sausages. Food Control 110, pages 107009.
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J.M. Cáceres-Nevado, A. Garrido-Varo, E. De Pedro-Sanz & D.C. Pérez-Marín. (2019) Fourier transform near-infrared spectroscopy coupled to a long fibre optic head for the quality control of IBERIAN pork loins: Intact versus minced. Meat Science 153, pages 86-93.
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Predicting of intramuscular fat content in pork using near infrared spectroscopy and multivariate analysis

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Predicting of intramuscular fat content in pork using near infrared spectroscopy and multivariate analysis

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