Validation of Chilled, Frozen and Cadaveric Pork Longissimus
Date Issued
2008
Date
2008
Author(s)
Kung, Chien-Yuan
Abstract
For the last few years, the problem of cadaveric pork has been published in the newspaper continuously. Consequently, this may result in affecting consumer confidence, and unpredictable loss on the pork industry. To avoid illegal cheating, to protect producers and to maintain market order, it is necessary to develop a rapid method to validate cadaveric longissimus. The feasibility of validating cadaveric longissimus has been studied by visible/near-infrared spectroscopy, machine vision, pH value, and Pork Color Standard (PCS).y the visible/near-infrared spectra with 2nm interval, partial least square regression from Unscrambler7.6 software and dummy regression techniques, the validation rate of chilled and cadaveric pork longissimus was 96.8% in the 400-2198 nm range. The validation rate of frozen-then-thawed and cadaveric pork longissimus was 87.5% in the 472-524 nm range. In the 400-2198 nm range, the validation rate of chilled and frozen-then-thawed pork longissimus was 96.8%.sing RGB, HSI and Lab values, the validation rate of chilled and cadaveric pork longissimus was 96.7%. The validation rate of frozen-then-thawed and cadaveric pork longissimus was 90.3%, and 81.2% for chilled and frozen-then-thawed pork longissimus. he average pH values of chilled, frozen-then-thawed and cadaveric pork longissimus were 5.89 ± 0.21, 5.91 ± 0.23, and 5.80 ± 0.13, respectively. The pork color standard (PCS) of chilled, frozen-then-thawed and cadaveric pork longissimus were 2.33 ± 0.58, 2.53 ± 0.58, and 1.94 ± 0.96, respectively.
Subjects
Pork
Longissimus
Spectra
Machine vision
pH value
Type
thesis
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