Advances in Methods and Technologies for Carcass and Meat Quality Evaluation.

The importance of advanced methods and technologies in the meat industry has increased significantly in the last decade, reflecting broader trends in consumer demand and food safety [...

SVM Regression to Assess Meat Characteristics of Bísaro Pig Loins Using NIRS Methodology.

This study evaluates the ability of the near infrared reflectance spectroscopy (NIRS) to estimate the aW, protein, moisture, ash, fat, collagen, texture, pigments, and WHC in the (LTL) of Bísaro pig. Samples ( = 40) of the LTL muscle were minced and scanned in an FT-NIR MasterTM N500 (BÜCHI) over a NIR spectral range of 4000-10,000 cm with a resolution of 4 cm. The PLS and SVM regression models were developed using the spectra's math treatment, DV1, DV2, MSC, SNV, and SMT ( = 40).

Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10% olive cake, two phases; T4—Basic diet + 10% exhausted olive cake; T5—Basic diet + 10% exhausted olive cake + 1% olive oil) were used to study the effect on carcass traits, physicochemical meat quality and lipid composition of meat and backfat. There were no significant differences between treatments for the conformation measurements performed, except for the length at the seventh and last rib (p < 0.