Dielectric spectroscopy for the prediction of pork quality during the post-mortem time
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2025-08-05
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Journal of Food Composition and Analysis
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Dielectric spectroscopy was used in this study to predict and classify pork quality during the post-mortem time. Eighty ∼1 kg- longissimus dorsi muscles were collected and stored at 4 ± 1 °C and pH, instrumental color, and dielectric properties (ɛ' and ɛ'') were subsequently determined in the microwave range (0.5–9 GHz) at 3, 4, 5, 6, 7, 8, 9, 10 and 24 h post-mortem (hpm), as well as moisture at 8 hpm and drip weight loss at 24 hpm. Of the 80 pork samples, two types of meat were found. RFN (33) and DFD (47) between males and females. Quality parameters: RFN (pH=5.708–5.714; L*=43.341–43.692; moisture (%) = 68.857–69.604; drip loss = 1.655–1.833) and DFD (pH=6.154–6.177; L*=40.152–41.91; moisture (%) = 69.032–69.9; drip loss = 1.129–1.693). Quality parameter predictions during muscle-to-meat transformation showed R² of 0.743 (pH), 0.811 (L*) and 0.603 (C*) for DFD meats with PLSR (full) and R2 of 0.359 (pH), 0.558 (L*) and 0.284 (C*) for RNF meats with PLSR (optimized) from male pigs. of 0.412–0.637 for pH, L* and c* for RFN and DFD meats from female pigs with PLSR (optimized). Dielectric spectroscopy predicts pork quality moderately well, but models that are more robust are needed to improve predictions of internal pork quality
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Meat, Quality, Prediction, Dielectric spectroscopy