ArticleFoods (Basel, Switzerland)2021
Intramuscular Fat Prediction Using Color and Image Analysis of Bísaro Pork Breed.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Preferential Muscle Marbling.Food science of animal resources · 2024Article
- Preferential deposition of dairy derived fatty acids in muscle tissue is partially due to the upregulation of CD36 in a low-birth-weight swine model.Journal of animal science · 2023Article
- Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?Foods (Basel, Switzerland) · 2022Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This work presents an analytical methodology to predict meat juiciness (discriminant semi-quantitative analysis using groups of intervals of intramuscular fat) and intramuscular fat (regression analysis) in Longissimus thoracis et lumborum (LTL) muscle of Bísaro pigs using as independent variables the animal carcass weight and parameters from color and image analysis. These are non-invasive and non-destructive techniques which allow development of rapid, easy and inexpensive methodologies to evaluate pork meat quality in a slaughterhouse. The proposed predictive supervised multivariate models were non-linear. Discriminant mixture analysis to evaluate meat juiciness by classified samples into three groups-0.6 to 1.1%; 1.25 to 1.5%; and, greater than 1.5%. The obtained model allowed 100% of correct classifications (92% in cross-validation with seven-folds with five repetitions). Polynomial support vector machine regression to determine the intramuscular fat presented R
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