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

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 <i>Longissimus thoracis et lumborum</i> (...

Full description

Bibliographic Details
Published in:Animals
Main Authors: 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
Format: Article
Language:English
Published: MDPI AG 2025-10-01
Subjects:
collagen
intramuscular fat
pH
sensory evaluation
correlation
near-infrared spectroscopy (NIRS)
Online Access:https://www.mdpi.com/2076-2615/15/20/2973

Internet

https://www.mdpi.com/2076-2615/15/20/2973

Similar Items