Prediction of water-holding capacity and composition of porcine meat by comparative spectroscopy.

Four spectroscopic instruments, a fibre optical probe (FOP), a visual (VIS) and near infrared (NIR) reflectance spectrophotometer, a reflectance spectrofluorometer and a low-field (1)H nuclear magnetic resonance (LF-NMR) instrument were used to perform measurements on two muscles (longissimus dorsi and semitendinosous) from 39 pigs, 18 of which were carriers of the Halothane gene. Water-holding capacity (drip loss and filter paper wetness) and chemical composition (intramuscular fat and water) of the muscle samples were determined for spectroscopic calibration. Prediction models were established by partial least squares regression to evaluate the potential of using the spectroscopic techniques in an on-line slaughterhouse system. VIS data gave good prediction models, indicating that current industrial colour systems can be advanced into more specific meat evaluation systems by including the entire visible spectral range. The FOP and fluorescence measurements were less successful, and suffered from sampling problems since they measure only a small area. The best regression models were obtained from LF-NMR data for all reference quality measures and yielded a correlation coefficient of 0.75 with drip loss. LF-NMR proved able to distinguish between the two muscles and the results for their longitudinal relaxation times, T(21), were proportional to their average myofibrillar cross-sectional areas reported in the literature.