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Predicting pork quality using Vis/NIR spectroscopy.

Meat science - 1 Oct 2015

Balage Juliana Monteiro, da Luz E Silva Saulo, Gomide Catarina Abdalla, Bonin Marina de Nadai, Figueira Ana Cristina

Abstract excerpt

Visible and near-infrared reflectance spectroscopy (Vis/NIRS) was used to predict the ultimate pH (pHu), color, intramuscular fat (IMF) and shear force (WBSF) of pork samples and to build classifiers capable of categorizing the samples by tenderness (tender or tough) and juiciness (juicy and dry). Spectra were collected from 400 to 1495nm, and 200 data points were generated for every sample (n=134). Sixty-seven...

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PMID: 26021598
DOI: 10.1016/j.meatsci.2015.04.018

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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