Savenije B, Geesink G H, van der Palen J G P, Hemke G
CCL Research, P.O. Box 107, NL-5460 AC, Veghel, The Netherlands.
Meat Sci. 2006 May;73(1):181-4. doi: 10.1016/j.meatsci.2005.11.006. Epub 2006 Jan 9.
Near-infrared spectroscopy is a rapid screening technique that may be used to determine meat quality traits. While several calibrations on meat quality parameters have been published, the accuracy and robustness of a calibration has rarely been validated with independent samples. In this study, in 207 loin muscles from three independent batches of pigs of different breeds drip loss, colour values, pH and intramuscular fat were determined. Calibrations were made from each combination of two batches and validated with the third batch. Validations of pH, intramuscular fat, drip loss, and L(∗), a(∗), and b(∗) colour values had on average 1.27 times the accuracy of the calibration. Breed did not influence the accuracy of the calibration. Intramuscular fat can be determined with good accuracy. Muscle pH and colour values are reasonably well predicted. Drip loss can not be determined quantitatively with sufficient accuracy, but classification of quality groups is possible.
近红外光谱技术是一种可用于测定肉质性状的快速筛选技术。虽然已经发表了一些关于肉质参数的校准方法，但校准的准确性和稳健性很少用独立样本进行验证。在本研究中，测定了来自三个不同品种独立批次猪的207块腰大肌的滴水损失、颜色值、pH值和肌内脂肪。校准是通过将每两个批次的组合进行，并使用第三个批次进行验证。pH值、肌内脂肪、滴水损失以及L(∗)、a(∗)和b(∗)颜色值的验证平均校准准确性的1.27倍。品种不影响校准的准确性。肌内脂肪可以准确测定。肌肉pH值和颜色值得到了较好的预测。滴水损失无法以足够的精度进行定量测定，但可以对质量等级进行分类。
