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Rapid determination of pork sensory quality using Raman spectroscopy
Agricultural and Biosystems Engineering Conference Proceedings and Presentations
  • Qi Wang, Iowa State University
  • Steven M. Lonergan, Iowa State University
  • Chenxu Yu, Iowa State University
Document Type
Conference Proceeding
2010 ASABE Annual International Meeting
Publication Date
(40.44062479999999, -79.99588640000002)
Currently existing objective methods to evaluate tenderness and chewiness of pork in general do not yield satisfactory correlation to sensory panel evaluations, and their applications in meat industry are hence limited. In this study, a Raman spectrosensing method was developed to evaluate and predict tenderness and chewiness of pork loins. Raman spectroscopic binary barcodes for pork loins from 169 pigs were created based on their spectroscopic characteristics, and multivariate statistical discriminant model was developed based on the Raman barcodes to differentiate and classify pork loins into tenderness grades. Good agreement (> 82% correct predictions) with sensory panel results were obtained especially for pork loins that were at the extreme ends of tenderness (tenderness score < 8 or > 11) and chewiness (chewiness score < 2 and > 4) spectrum. The method developed in this report has the potential to become a rapid objective assay for tenderness and chewiness of pork products that may find practical applications in pork industry.
Copyright Owner
American Society of Agricultural and Biological Engineers
Citation Information
Qi Wang, Steven M. Lonergan and Chenxu Yu. "Rapid determination of pork sensory quality using Raman spectroscopy" Pittsburgh, Pa(2010)
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