Dielectric spectroscopy for the prediction of pork quality during the post-mortem time

[EN] 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 (¿¿ and ¿¿¿) were subsequently determined in the m...

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Detalhes bibliográficos
Autores: Chuquizuta-Trigoso, Tony Steven, Peralta, M., Medina, S., Arteaga, Hubert, Oblitas, Jimy, Segundo G. Chavez, Castro-Silupu, Wilson Manuel, Castro Giraldez, Marta|||0000-0001-9360-6869, Fito, Pedro J.|||0000-0001-9666-276X
Formato: artículo
Fecha de publicación:2025
País:España
Recursos:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:dnet:riunet______::425a9abd757344bcde4093b7d1242256
Acesso em linha:https://riunet.upv.es/handle/10251/234054
Access Level:acceso abierto
Palavra-chave:Meat
Quality
Prediction
Dielectric spectroscopy
09.- Desarrollar infraestructuras resilientes, promover la industrialización inclusiva y sostenible, y fomentar la innovación
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spelling Dielectric spectroscopy for the prediction of pork quality during the post-mortem timeChuquizuta-Trigoso, Tony StevenPeralta, M.Medina, S.Arteaga, HubertOblitas, JimySegundo G. ChavezCastro-Silupu, Wilson ManuelCastro Giraldez, Marta|||0000-0001-9360-6869Fito, Pedro J.|||0000-0001-9666-276XMeatQualityPredictionDielectric spectroscopy09.- Desarrollar infraestructuras resilientes, promover la industrialización inclusiva y sostenible, y fomentar la innovación[EN] 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 (¿¿ and ¿¿¿) 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. R2 cv 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.ElsevierDepartamento de Tecnología de AlimentosInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Escuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalRepositorio Institucional de la Universitat Politècnica de València Riunet20252025-08-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/234054reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:dnet:riunet______::425a9abd757344bcde4093b7d12422562026-06-13T07:49:27Z
dc.title.none.fl_str_mv Dielectric spectroscopy for the prediction of pork quality during the post-mortem time
title Dielectric spectroscopy for the prediction of pork quality during the post-mortem time
spellingShingle Dielectric spectroscopy for the prediction of pork quality during the post-mortem time
Chuquizuta-Trigoso, Tony Steven
Meat
Quality
Prediction
Dielectric spectroscopy
09.- Desarrollar infraestructuras resilientes, promover la industrialización inclusiva y sostenible, y fomentar la innovación
title_short Dielectric spectroscopy for the prediction of pork quality during the post-mortem time
title_full Dielectric spectroscopy for the prediction of pork quality during the post-mortem time
title_fullStr Dielectric spectroscopy for the prediction of pork quality during the post-mortem time
title_full_unstemmed Dielectric spectroscopy for the prediction of pork quality during the post-mortem time
title_sort Dielectric spectroscopy for the prediction of pork quality during the post-mortem time
dc.creator.none.fl_str_mv Chuquizuta-Trigoso, Tony Steven
Peralta, M.
Medina, S.
Arteaga, Hubert
Oblitas, Jimy
Segundo G. Chavez
Castro-Silupu, Wilson Manuel
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author Chuquizuta-Trigoso, Tony Steven
author_facet Chuquizuta-Trigoso, Tony Steven
Peralta, M.
Medina, S.
Arteaga, Hubert
Oblitas, Jimy
Segundo G. Chavez
Castro-Silupu, Wilson Manuel
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author_role author
author2 Peralta, M.
Medina, S.
Arteaga, Hubert
Oblitas, Jimy
Segundo G. Chavez
Castro-Silupu, Wilson Manuel
Castro Giraldez, Marta|||0000-0001-9360-6869
Fito, Pedro J.|||0000-0001-9666-276X
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Departamento de Tecnología de Alimentos
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Meat
Quality
Prediction
Dielectric spectroscopy
09.- Desarrollar infraestructuras resilientes, promover la industrialización inclusiva y sostenible, y fomentar la innovación
topic Meat
Quality
Prediction
Dielectric spectroscopy
09.- Desarrollar infraestructuras resilientes, promover la industrialización inclusiva y sostenible, y fomentar la innovación
description [EN] 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 (¿¿ and ¿¿¿) 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. R2 cv 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.
publishDate 2025
dc.date.none.fl_str_mv 2025
2025-08-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/234054
url https://riunet.upv.es/handle/10251/234054
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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