کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2451196 | 1109675 | 2009 | 7 صفحه PDF | دانلود رایگان |
This work reports on the development and optimisation of NIRS technology for fat characterization both in live pigs and in carcasses in the slaughterhouse; use of this technology would enable implementation of a real-time traceability and control system based on non-destructive sensors. A total of 52 Iberian pig fat samples were analysed using a LabSpec®Pro A108310 spectrophotometer (Analytical Spectral Device Inc.), with a high-intensity fiber-optic contact probe. Spectra were collected in five analysis modes: from the live animal, from the carcass in the slaughterhouse, from a subcutaneous fat sample with skin, from a skin-free subcutaneous fat sample and from a transverse section. Calibrations were developed for the prediction of the four main fatty acids in Iberian pig fat, obtaining for palmitic acid SECV values of 1.24% for in vivo analysis and 0.82% for carcass analysis, for stearic acid 0.67% and 0.94%, for oleic acid 1.42% and 1.48% and for linoleic 0.36% and 0.55%, respectively. The calibrations accounted for between 60% and 74% of the variation recorded in live animals, and between 31% and 87% of variation in carcasses. These results confirm the feasibility of NIRS technology for the on-site inspection and control of Iberian pig, both in the field and in the slaughterhouse.
Journal: Meat Science - Volume 83, Issue 4, December 2009, Pages 627–633