SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology.
Foods
; 12(3)2023 Jan 19.
Article
en En
| MEDLINE
| ID: mdl-36766001
ABSTRACT
This study evaluates the ability of the near infrared reflectance spectroscopy (NIRS) to estimate the aW, protein, moisture, ash, fat, collagen, texture, pigments, and WHC in the Longissimus thoracis et lumborum (LTL) of Bísaro pig. Samples (n = 40) of the LTL muscle were minced and scanned in an FT-NIR MasterTM N500 (BÜCHI) over a NIR spectral range of 4000-10,000 cm-1 with a resolution of 4 cm-1. The PLS and SVM regression models were developed using the spectra's math treatment, DV1, DV2, MSC, SNV, and SMT (n = 40). PLS models showed acceptable fits (estimation models with RMSE ≤ 0.5% and R2 ≥ 0.95) except for the RT variable (RMSE of 0.891% and R2 of 0.748). The SVM models presented better overall prediction results than those obtained by PLS, where only the variables pigments and WHC presented estimation models (respectively RMSE of 0.069 and 0.472%; R2 of 0.993 and 0.996; slope of 0.985 ± 0.006 and 0.925 ± 0.006). The results showed NIRs capacity to predict the meat quality traits of Bísaro pig breed in order to guarantee its characterization.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Tipo de estudio:
Prognostic_studies
Idioma:
En
Revista:
Foods
Año:
2023
Tipo del documento:
Article
País de afiliación:
Portugal