Rapid discrimination of enhanced quality pork by visible and near infrared spectroscopy

This study tested the ability of visible and near infrared spectroscopy (Vis-NIRS) to discriminate enhanced quality pork. Vis-NIR spectra were collected on intact chops from 148 pork carcasses using a portable LabSpec®4 spectrometer (350–2500 nm). Partial least squares discriminant analyses based on Vis-NIR spectra correctly classified 94, 95 and 100% of the 2 d, and 95, 98 and 100% of the 14 d aged pork samples within Lacombe, Duroc and Iberian pig breeds, respectively. Moreover, Vis-NIRS correctly classified 97 and 99% of the moisture enhanced (ME) and Non-ME pork samples aged for 2 d, and 94 and 95% of those aged for 14 d, as well as 94 and 97% of the 2 and 14 d aged pork samples, respectively. Conversely, Vis-NIRS technology could not differentiate pork samples based on pre-slaughter diet or post-slaughter carcass chilling process. Vis-NIRS can segregate enhanced quality pork according to production factors and post-mortem strategies such as pig breed, moisture enhancing and ageing period.

This study is beneficial for the meat industry because it shows that Vis/NIR can be used to authenticate enhanced quality pork. Currently, the industry relies on laboratory and sensory analyses to classify pork, which are costly, complex and time consuming. In contrast, Vis/NIR is a sensitive, rapid and nondestructive technology, which will increase efficiency in the meat industry and reduce costs.