ReviewSensors (Basel, Switzerland)2018
Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review.
Review in Sensors (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Spectroscopic Techniques in Bacterial Analysis: Applications of FTIR and Raman-Review.Foods (Basel, Switzerland) · 2026Review
- A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs.Foods (Basel, Switzerland) · 2025Article
- Effect of Fatty Acids on Backfat Quality in Beijing Black Pigs.Foods (Basel, Switzerland) · 2024Article
- SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology.Foods (Basel, Switzerland) · 2023Article
- Integrated Analysis of Long Non-Coding RNA and mRNA to Reveal Putative Candidate Genes Associated with Backfat Quality in Beijing Black Pig.Foods (Basel, Switzerland) · 2022Article
- Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China.Foods (Basel, Switzerland) · 2022Article
- Integrated analysis of multi-tissues lipidome and gut microbiome reveals microbiota-induced shifts on lipid metabolism in pigs.Animal nutrition (Zhongguo xu mu shou yi xue hui) · 2022Article
- Contemporary Developments and Emerging Trends in the Application of Spectroscopy Techniques: A Particular Reference to Coconut (Molecules (Basel, Switzerland) · 2022Review
- Study of meat quality and flavour in different cuts of Duroc-Bamei binary hybrid pigs.Veterinary medicine and science · 2021Article
- Intramuscular Fat Prediction Using Color and Image Analysis of Bísaro Pork Breed.Foods (Basel, Switzerland) · 2021Article
- Non-Destructive Assessment of Chicken Egg Fertility.Sensors (Basel, Switzerland) · 2020Review
- Non-Destructive Imaging and Spectroscopic Techniques for Assessment of Carcass and Meat Quality in Sheep and Goats: A Review.Foods (Basel, Switzerland) · 2020Review
- Evaluation of WBSF, Color, Cooking Loss ofMolecules (Basel, Switzerland) · 2019Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fat is one of the most important traits determining the quality of pork. The composition of the fat greatly influences the quality of pork and its processed products, and contribute to defining the overall carcass value. However, establishing an efficient method for assessing fat quality parameters such as fatty acid composition, solid fat content, oxidative stability, iodine value, and fat color, remains a challenge that must be addressed. Conventional methods such as visual inspection, mechanical methods, and chemical methods are used off the production line, which often results in an inaccurate representation of the process because the dynamics are lost due to the time required to perform the analysis. Consequently, rapid, and non-destructive alternative methods are needed. In this paper, the traditional fat quality assessment techniques are discussed with emphasis on spectroscopic techniques as an alternative. Potential spectroscopic techniques include infrared spectroscopy, nuclear magnetic resonance and Raman spectroscopy. Hyperspectral imaging as an emerging advanced spectroscopy-based technology is introduced and discussed for the recent development of assessment for fat quality attributes. All techniques are described in terms of their operating principles and the research advances involving their application for pork fat quality parameters. Future trends for the non-destructive spectroscopic techniques are also discussed.
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Registered trials
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