Determination of total volatile basic nitrogen (TVB-N) content and Warner-Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy

Total volatile basic nitrogen (TVB-N) content is one of important index of pork's freshness, and Warner-Bratzler shear force (WBSF) is seen as the important index of pork's tenderness. This paper attempted the feasibility to determine TVB-N content and WBSF in pork by Fourier transform near infrared (FT-NIR) spectroscopy. Synergy interval partial least square (SI-PLS) algorithm was performed to calibrate regression model. The number of PLS factors and the number of intervals were optimised simultaneously by cross-validation. The performance of the model was evaluated according to two correlation coefficients (R) in calibration and prediction sets. Experimental results showed that the correlations coefficients in the calibration set (R-c) and prediction set (R-p) were achieved as follows: R-c = 0.8398 and R-p = 0.8084 for TVB-N content model; R-c = 0.7533 and R-p = 0.7041 for WBSF model. The overall results demonstrated that NIR spectroscopy combined with SI-PIS could be utilised to determinate TVB-N content and WBSF in pork. (C) 2010 Elsevier Ltd. All rights reserved.