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ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety & Quality Research » Research » Publications at this Location » Publication #294767

Research Project: STRATEGIES TO OPTIMIZE MEAT QUALITY AND COMPOSITION OF RED MEAT ANIMALS

Location: Meat Safety & Quality Research

Title: NIR prediction of pork tenderness

Author
item Shackelford, Steven
item King, David - Andy
item Wheeler, Tommy

Submitted to: American Meat Science Association Conference Reciprocal Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 6/5/2013
Publication Date: 6/16/2013
Citation: Shackelford, S.D., King, D.A., Wheeler, T.L. 2013. NIR prediction of pork tenderness. Proceedings of American Meat Science Association 66th Annual Reciprocal Meat Conference, June 16-19, 2013, Auburn, Alabama. p.1-6. available:http://www.meatscience.org/publications-resources/rmc-proceedings/2013.

Interpretive Summary:

Technical Abstract: A system for on-line classification of beef carcasses for longissimus tenderness using visible and near-infrared (VISNIR) reflectance spectroscopy had been developed and validated (Shackelford et al., 2004a, 2005, 2012bc) and commercially implemented. That system involved evaluation of the cut surface of longissimus of ribbed beef carcasses. As we developed this technology for application to beef carcasses, we also tested its efficacy for application to beef steaks and pork chops. But, because pork carcasses are not normally ribbed commercially, we did not readily see a manner to accurately extend this technology to application to commercial pork production. However, a colleague of ours with extensive knowledge of the pork industry, noted that during commercial boneless loin production, the ventral side of longissimus is frequently exposed, particularly in the production of “meaty” back ribs. Initial tests indicated that the VISNIR system could easily be applied on-line to the exposed ventral side of the longissimus in boneless pork loins. Thus, a series of experiments were conducted to evaluate the efficacy of this measurement for prediction of tenderness and other pork quality traits.