Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components

Xiying Li; Melindee Hastie; Minh Ha; Robyn D. Warner; Cameron C. Steel; Peter McGilchrist; Evan McCarney; Darryl N. D’Souza; Robert J. E. Hewitt; David W. Pethick; Maddison T. Corlett; Sarah M. Stewart; Frank R. Dunshea

doi:10.3390/ani15202973

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Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components

Journal article

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Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components

Xiying Li, Melindee Hastie, Minh Ha, Robyn D. Warner, Cameron C. Steel, Peter McGilchrist, Evan McCarney, Darryl N. D’Souza, Robert J. E. Hewitt, David W. Pethick, …

Animals (Basel), Vol.15(20), 2973

2025

DOI: https://doi.org/10.3390/ani15202973

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Abstract

collagen

intramuscular fat

sensory evaluation

correlation

near-infrared spectroscopy (NIRS)

nuclear magnetic resonance (NMR)

The Australian pork industry has been seeking a rapid and non-destructive way to predict pork chemical components and eating quality. In this study, near-infrared spectroscopy (NIRS) and nuclear magnetic resonance (NMR) were applied to fresh pork Longissimus thoracis et lumborum (LTL) and Semimembranosus (SM) with the aim to build prediction models for intramuscular fat (IMF) content, collagen content and solubility, pH, and sensory attributes, namely tenderness, juiciness, liking of flavor and overall liking as well as investigate the effects of chemical components on pork eating quality. Results showed that the NIRS output, which was a predicted IMF content calibrated for the IMF of lamb, correlated with the chemically analyzed IMF content across both muscles. In LTL, NMR parameter p2f was weakly correlated with IMF and pH. For the LTL, NMR parameters p21 and p22 were related to sensory tenderness, while T22 was correlated with the liking of flavor. In both muscles, the collagen content and pH were related to all sensory attributes, and IMF was related to the liking of flavor. The chemical properties of SM were weakly correlated with those of LTL. The NIRS and NMR weakly predicted the pork chemical components and sensory properties, but more studies are required to improve the accuracy.

Details

Title: Fresh Pork Quality Assessment by NIRS and NMR: Predicting Eating Quality and Elucidating Relationships with Key Chemical Components
Authors/Creators: Xiying Li - The University of Melbourne
Melindee Hastie - The University of Melbourne
Minh Ha - Myer Foundation
Robyn D. Warner - The University of Melbourne
Cameron C. Steel - University of New England
Peter McGilchrist - University of New England
Evan McCarney
Darryl N. D’Souza
Robert J. E. Hewitt
David W. Pethick - Murdoch University
Maddison T. Corlett - Murdoch University
Sarah M. Stewart - Murdoch University
Frank R. Dunshea - University of Leeds
Publication Details: Animals (Basel), Vol.15(20), 2973
Publisher: MDPI
Identifiers: 991005823093107891
Murdoch Affiliation: School of Agricultural Sciences; Food Futures Institute
Language: English
Resource Type: Journal article

UN Sustainable Development Goals (SDGs)

This output has contributed to the advancement of the following goals:

#12 Responsible Consumption & Production

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