ArticleFood science of animal resources2026
Prediction of pork belly cooking loss by hyperspectral imaging analysis of semispinalis capitis muscle.
Article in Food science of animal resources, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study evaluated the performance of a partial least squares regression (PLSR) model in predicting the cooking loss of pork belly slices using hyperspectral images of the semispinalis capitis (SC) muscle from the pork shoulder butt. Pork shoulder butts and whole belly cuts were obtained from 70 half-right gilt carcasses at 24 h postmortem. Pork belly slices were obtained from the 6th and 11th thoracic vertebrae and the 4th lumbar vertebra. Reflectance hyperspectral images of the SC muscle were captured. Cooking loss was measured in SC muscle and pork belly slices. A significant correlation was observed between the cooking loss of pork belly slices and SC muscle. In the PLSR model for predicting the cooking loss of belly slices, standard normalized variate pre-processing and wavelength selection did not enhance the model accuracy. In contrast, first-derivative pre-processing showed the highest accuracy with R
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