Rapid methods that are non-invasive are needed to assess pork quality objectively. The current method is inconsistent since it uses a subjective approach involving colour and water holding capacity. Hyperspectral imaging can objectively grade pork on different quality attributes, following the standards if the National Pork Producers Council. Marbling can be accurately detecting using this imaging technique which can aid in segregating products to different markets. Marbling scores or intramuscular fat content can both be measured as well, so choosing the preferable method is an option. A marbling meter is also being developed that scans samples instead of cutting them, degrading the loin and decreasing its value.
Imaging is Everything in Pork Assessment (full article)
