Pilot 4: Sorting for Water-Holding-Capacity by NIR (Near Infra Red) as a Logistical Concept
>> more information on the Pilot Chain (March 2011)
Objective
Pork is a biological product with a natural variation. Pork quality can be defined in many different ways (lean%, weight, visual aspects, sensory perception, and suitability for further processing) and also varies according to different markets.
Background
The pork processing industry has been specialized in sorting on weight and lean characteristics of carcasses and primal cuts. Sorting for Water-holding-capacity (WHC) has not been achieved mainly due to the lack of rapid on-line non-invasive pork quality measurements. Nevertheless, WHC is one of the most important pork quality traits as it improves the sensory appreciation of pork by consumers, affects amount of saleable meat by reducing purge loss, and increases processing yield of further processed products.
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Expected Results
The aim of this pilot chain project is to determine the effectiveness of NIR (Near Infra Read) as an on-line sorting technique for WHC (Water Holding Capacity) of primal cuts or pork under commercial conditions and to develop logistical pork quality concepts based on WHC.
Participants
The team of the pilot chain consists of the following partners:
Business partners:
Research partner:
Coordination:
