Working Paper Article Version 1 This version is not peer-reviewed

Intramuscular Fat Prediction Using Color and Image Analysis of Bísaro Pork Breed

Version 1 : Received: 12 January 2021 / Approved: 13 January 2021 / Online: 13 January 2021 (13:16:19 CET)
(This article belongs to the Research Topic Food Analytical Methods)

How to cite: Teixeira, A. Intramuscular Fat Prediction Using Color and Image Analysis of Bísaro Pork Breed. Preprints 2021, 2021010253 Teixeira, A. Intramuscular Fat Prediction Using Color and Image Analysis of Bísaro Pork Breed. Preprints 2021, 2021010253

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 R2 and RMSE values of 0.88 and 0.12, respectively in cross-validation with seven-folds with five repetitions. This quantitative model (model’s polynomial kernel optimized to degree of three with a scale factor of 0.1 and a cost value of one) presented R2 and RSE values of 0.999 and 0.04, respectively. The overall predictive results demonstrated the relevance of photographic image and color measurements of the muscle to evaluate the intramuscular fat, rarther than the usual time-consuming and expensive chemical analysis.

Subject Areas

intramuscular fat; prediction; image analysis; Bísaro pork

Comments (1)

Comment 1
Received: 8 February 2021
Commenter: Sergey Pushkin (Click to see Publons profile: )
The commenter has declared there is no conflict of interests.
Comment: This paper presents an analytical methodology for a strategy for predicting meat juiciness and intramuscular fat in the muscles of Longissimus thoracis et lumborum of Bissaro pigs. Non-invasive and non-destructive methods have been used to develop fast, simple and inexpensive methods for assessing the quality of pork in the slaughterhouse. What is cost-effective and affordable for small businesses. Machine data processing is calculated and allows you to minimize the human factor. The overall prediction results demonstrated the relevance of photographic imaging and muscle color measurements for assessing intramuscular fat, as opposed to the usual laborious and expensive chemical analysis. This is an important direction at the heart of the biotechnological process. The article is relevant and will be used by a wide range of specialists who are associated with the industrial use and production of meat.
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