Can In-Line Iodine Value Predictions (NitFom<sup>TM</sup>) Be Used for Early Classification of Pork Belly Firmness?
Commercial technologies for assessing meat quality may be useful for performing early in-line belly firmness classification. This study used 207 pork carcasses to measure predicted iodine value (IV) at the clear plate region of the carcass with an in-line near-infrared probe (NitFom<sup>TM<...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/2/148 |
| _version_ | 1797494131659898880 |
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| author | Stephanie Lam Bethany Uttaro Benjamin M. Bohrer Marcio Duarte Manuel Juárez |
| author_facet | Stephanie Lam Bethany Uttaro Benjamin M. Bohrer Marcio Duarte Manuel Juárez |
| author_sort | Stephanie Lam |
| collection | DOAJ |
| description | Commercial technologies for assessing meat quality may be useful for performing early in-line belly firmness classification. This study used 207 pork carcasses to measure predicted iodine value (IV) at the clear plate region of the carcass with an in-line near-infrared probe (NitFom<sup>TM</sup>), calculated IV of belly fat using wet chemistry methods, determined the belly bend angle (an objective method to measure belly firmness), and took dimensional belly measurements. A regression analysis revealed that NitFom<sup>TM</sup> predicted IV (<i>R</i><sup>2</sup> = 0.40) and belly fat calculated IV (<i>R</i><sup>2</sup> = 0.52) separately contributed to the partial variation of belly bend angle. By testing different NitFom<sup>TM</sup> IV classification thresholds, classifying soft bellies in the 15th percentile resulted in 5.31% false negatives, 5.31% false positives, and 89.38% correctly classified soft and firm bellies. Similar results were observed when the classification was based on belly fat IV calculated from chemically analyzed fatty acid composition. By reducing the level of stringency on the percentile of the classification threshold, an increase in false positives and decrease in false negatives was observed. This study suggests the IV predicted using the NitFom<sup>TM</sup> may be useful for early in-line presorting of carcasses based on expected belly firmness, which could optimize profitability by allocating carcasses to specific cutout specifications. |
| first_indexed | 2024-03-10T01:29:55Z |
| format | Article |
| id | doaj.art-a55c4f42cc6e4061b7f55749e1ce6b53 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:29:55Z |
| publishDate | 2022-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a55c4f42cc6e4061b7f55749e1ce6b532023-11-23T13:44:27ZengMDPI AGFoods2304-81582022-01-0111214810.3390/foods11020148Can In-Line Iodine Value Predictions (NitFom<sup>TM</sup>) Be Used for Early Classification of Pork Belly Firmness?Stephanie Lam0Bethany Uttaro1Benjamin M. Bohrer2Marcio Duarte3Manuel Juárez4Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, CanadaLacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, CanadaDepartment of Animal Sciences, Ohio State University, Columbus, OH 43210, USAAnimal Biosciences Department, University of Guelph, Guelph, ON N1G 2W1, CanadaLacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, CanadaCommercial technologies for assessing meat quality may be useful for performing early in-line belly firmness classification. This study used 207 pork carcasses to measure predicted iodine value (IV) at the clear plate region of the carcass with an in-line near-infrared probe (NitFom<sup>TM</sup>), calculated IV of belly fat using wet chemistry methods, determined the belly bend angle (an objective method to measure belly firmness), and took dimensional belly measurements. A regression analysis revealed that NitFom<sup>TM</sup> predicted IV (<i>R</i><sup>2</sup> = 0.40) and belly fat calculated IV (<i>R</i><sup>2</sup> = 0.52) separately contributed to the partial variation of belly bend angle. By testing different NitFom<sup>TM</sup> IV classification thresholds, classifying soft bellies in the 15th percentile resulted in 5.31% false negatives, 5.31% false positives, and 89.38% correctly classified soft and firm bellies. Similar results were observed when the classification was based on belly fat IV calculated from chemically analyzed fatty acid composition. By reducing the level of stringency on the percentile of the classification threshold, an increase in false positives and decrease in false negatives was observed. This study suggests the IV predicted using the NitFom<sup>TM</sup> may be useful for early in-line presorting of carcasses based on expected belly firmness, which could optimize profitability by allocating carcasses to specific cutout specifications.https://www.mdpi.com/2304-8158/11/2/148bellyfatty acidfirmnessiodine value (IV)porkNitFom |
| spellingShingle | Stephanie Lam Bethany Uttaro Benjamin M. Bohrer Marcio Duarte Manuel Juárez Can In-Line Iodine Value Predictions (NitFom<sup>TM</sup>) Be Used for Early Classification of Pork Belly Firmness? Foods belly fatty acid firmness iodine value (IV) pork NitFom |
| title | Can In-Line Iodine Value Predictions (NitFom<sup>TM</sup>) Be Used for Early Classification of Pork Belly Firmness? |
| title_full | Can In-Line Iodine Value Predictions (NitFom<sup>TM</sup>) Be Used for Early Classification of Pork Belly Firmness? |
| title_fullStr | Can In-Line Iodine Value Predictions (NitFom<sup>TM</sup>) Be Used for Early Classification of Pork Belly Firmness? |
| title_full_unstemmed | Can In-Line Iodine Value Predictions (NitFom<sup>TM</sup>) Be Used for Early Classification of Pork Belly Firmness? |
| title_short | Can In-Line Iodine Value Predictions (NitFom<sup>TM</sup>) Be Used for Early Classification of Pork Belly Firmness? |
| title_sort | can in line iodine value predictions nitfom sup tm sup be used for early classification of pork belly firmness |
| topic | belly fatty acid firmness iodine value (IV) pork NitFom |
| url | https://www.mdpi.com/2304-8158/11/2/148 |
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