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SVM regression to assess meat characteristics of bisaro pig loins using nirs methodology

2023Journal article Open access
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dc.contributor.authorVasconcelos, Lia
dc.contributor.authorDias, L.G.
dc.contributor.authorLeite, Ana
dc.contributor.authorFerreira, Iasmin da Silva
dc.contributor.authorPereira, Etelvina
dc.contributor.authorSilva, Severiano
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2022-04-05T15:43:30Z
dc.date.available2022-04-05T15:43:30Z
dc.date.issued2023
dc.description.abstractThis 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 Longissimus thoracis et lumborum (LTL) of Bisaro pig. Samples (n = 40) of the LTL muscle were minced and scanned in an FT-NIR MasterTM N500 (BuCHI) over a NIR spectral range of 4000-10,000 cm(-1) with a resolution of 4 cm(-1). The PLS and SVM regression models were developed using the spectra's math treatment, DV1, DV2, MSC, SNV, and SMT (n = 40). PLS models showed acceptable fits (estimation models with RMSE <= 0.5% and R-2 >= 0.95) except for the RT variable (RMSE of 0.891% and R-2 of 0.748). The SVM models presented better overall prediction results than those obtained by PLS, where only the variables pigments and WHC presented estimation models (respectively: RMSE of 0.069 and 0.472%; R-2 of 0.993 and 0.996; slope of 0.985 +/- 0.006 and 0.925 +/- 0.006). The results showed NIRs capacity to predict the meat quality traits of Bisaro pig breed in order to guarantee its characterization.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVasconcelos, Lia Inês Machado; Dias, L.G.; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Silva, Severiano; Rodrigues, Sandra; Teixeira, Alfredo (2023). SVM regression to assess meat characteristics of bisaro pig loins using nirs methodology. Foods. eISSN 2304-8158. 12:3, p. 1-15pt_PT
dc.identifier.doi10.3390/foods12030470
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/25363
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNIRpt_PT
dc.subjectSVM modelpt_PT
dc.subjectMeat qualitypt_PT
dc.subjectBísaro pig
dc.subjectLongissimus thoracis et lumborum
dc.titleSVM regression to assess meat characteristics of bisaro pig loins using nirs methodologypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFoodspt_PT
person.familyNameVasconcelos
person.familyNameDias
person.familyNameFonseca
person.familyNameFerreira
person.familyNameRodrigues
person.familyNameTeixeira
person.givenNameLia
person.givenNameLuís G.
person.givenNameFelícia
person.givenNameIasmin da Silva
person.givenNameSandra
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
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person.identifier.orcid0000-0001-7727-071X
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person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridC-6486-2008
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person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id36970960500
person.identifier.scopus-author-id14048942500
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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