Rapid Evaluation of Intramuscular Fat in Film Packaging Fresh Pork Loin using Near Infrared Sectroscopy

The feasibility study on rapid and precise quality evaluation of film packaging fresh pork loin was performed by near infrared (NIR) spectroscopy with interactance probe. NIR spectra were acquired in short wavelength region (700-1100nm) at 5 measuring points of each sliced pork loin packed by low density polyethylene bag. The raw spectra and 2nd derivative spectra of each point were analyzed by partial least square regression (PLSR) method. Correlation coefficients (R) between values of intramuscular fat (IMF) by chemical analysis and predicted them were from 0.91 to 0.96 and SEP were from 0.73 to 0.80% according to each one-point spectra. Moreover, high R (R=0.97-0.98) and low SEP (SEP=0.59%) were obtained using the average raw spectra and 2nd derivative spectra of 5 measuring points. On the other hand, values of R (R=0.97) and SEP (SEP=0.56-0.58%) of PLSR result using average spectra of 3 measuring points that are nearly parallel to backfat including the central point of pork loin were almost similar to those of 5 measuring points. The possibility of rapid and precise evaluation of IMF content of sliced pork loin packed by low density polyethylene bag using near infrared (NIR) spectroscopy with interactance probe was clarified.