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References: Q-Pork Chain & Other Instrumental Methodology for WHC

Andres, S., I. Murray, E.A. Navajas, A.V. Fisher, N.R. Lambe, and L. Bunger. (2007). Prediction of sensory characteristics of lamb meat samples by near infrared reflectance spectroscopy. Meat Science, 76(3), 509-516.

Azzouz, T., A. Puigdoménech, M. Aragay, and R. Tauler. (2003). Comparison between different data pre-treatment methods in the analysis of forage samples using near-infrared diffuse reflectance spectroscopy, and partial least-squares multivariate calibration method. Analytica Chimica Acta, 484(1), 121-134.

Bertram, H.C., and H.J. Andersen. (2007). NMR and the water-holding issue of pork. Journal of Animal Breeding and Genetics, 124, (Suppl.1), 35-42.

Bertram, H.C., N.Oksbjerg, and J.F. Young. (2010). NMR-based metabonomics reveals relationship between pre-slaughter exercise stress, the plasma metabolite profile at time of slaughter, and water-holding capacity in pigs.Meat Science, 84(1), 108-113.

Brøndum, J. (1998). On-line pork carcass grading with the Autofom ultrasound system. Journal of Animal Science, 76(7), 1859.

Brøndum, J., L. Munck, P. Henckel, A. Karlsson, E. Tornberg, and S.B. Engelsen. (2000). Prediction of water-holding capacity, and composition of porcine meat by comparative spectroscopy. Meat Science, 55(2), 177-185.

García-Rey, R.M., J. García-Olmo, E. De Pedro, R. Quiles-Zafra, and M.C. Luque de Castro. (2005). Prediction of texture, and colour of dry-cured ham by visible, and near infrared spectroscopy using a fiber optic probe. Meat Science, 70(2), 357-363.

Geesink, G.H., F.H. Schreutelkamp, R. Frankhuizen, H.W. Vedder, N.M. Faber, R.W. Kranen, and M.A. Gerritzen. (2003). Prediction of pork quality attributes from near infrared reflectance spectra. Meat Science, 65(1), 661-668.

Hoving-Bolink, A.H., H.W. Vedder, J.W.M. Merks, W.J.H. de Klein, H.G.M. Reimert, R. Frankhuizen, W.H.A.M. van den Broek., and E. Lambooij. (2005). Perspective of NIRS measurements early post mortem for prediction of pork quality. Meat Science, 69(3), 417-423.

Kapper, C., C. Don, R.E. Klont, and H.A.P. Urlings. (2011). Pork water holding capacity parameters measured on muscle and drip. Proceedings International Congress of Meat Science and Technology, short paper, South Africa, 2008.

Kapper, C., R.E. Klont, J.M.A.J. Verdonk, and H.A.P. Urlings. (2011). Prediction of pork quality with near infrared spectroscopy (NIRS); 1.Feasibility and robustness of NIRS measurements at laboratory conditions. In preparation.

Kapper, C., R.E. Klont, J.M.A.J. Verdonk, and H.A.P. Urlings. (2011). Prediction of pork quality with near infrared spectroscopy (NIRS); 1.Feasibility and robustness of NIRS measurements at production plant conditions. In preparation.

Leroy, B., S. Lambotte, O. Dotreppe, H. Lecocq, L. Istasse, and A. Clinquart. (2004). Prediction of technological, and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance, and transmission spectra. Meat Science, 66(1), 45-54.

Pedersen, D.K., S. Morel, H.J. Andersen, and S. Balling Engelsen. (2003). Early prediction of water-holding capacity in meat by multivariate vibrational spectroscopy. Meat Science, 65(1), 581-592.

Prevolnik, M., M. Cˇandek-Potokar, D. Škorjanc, S. Velikonja-Bolta, M. Škrlep, T. Zˇnidaršic, and D. Babnik. (2005). Predicting intramuscular fat content in pork, and beef by near infrared spectroscopy. Journal of Near Infrared Spectroscopy, 13, 77-85.

Prieto, N., R. Roehe, P. Lavín, B. Batten, and S. Andrés. (2009). Application of near infrared reflectance spectroscopy to predict meat, and meat products quality: A review. Meat Science, 83(2), 175-186.

Rassmussen, A.J., and M. Andersson. (1996) New method for determination of drip loss in pork muscles. In Proceedings 42nd International Congress of Meat Science, and Technology, Lillehammer (pp. 286-287), 1-6 September, Lillehammer, Norway.

Savenije, B., G.H. Geesink, J.G.P. van der Palen, and G. Hemke. (2006). Prediction of pork quality using visible/near-infrared reflectance spectroscopy. Meat Science, 73(1), 181-184.

Swatland, H J., and M. Irie. (1992). Effect of wavelength on spatial measurements of light scattering for the measurement of pork quality. Journal of Animal Science 70(7), 2138-2143).

te Pas, Marinus F.W., Els Keuning, Dick J.M van de Weil, Jette F. Young, Niels Oksbjerg, and Leo Kruijt. (2011). Proteome profiles of longissimus, and biceps femoris procine muscles related to exercise, and resting. Journal of Life Sciences, 5, 598-608.

Young, J.F., H.C. Bertram, and N. Oksbjerg. (2009). Rest before slaughter ameliorates pre-slaughter stress-induced increased drip los but not stress-induced increase in the toughness of pork. Meat Science, 83(4), 634-641.

Williams, P.C. (2007). Near-infrared Technology- getting the best Out of Light; A short Course in the Practical Implementation of Near-infrared Spectroscopy for the user. Nanaimo, Canada: PDK Projects, Inc.