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Meat is one of the most nutritional foods in the human diet (Kamruzzaman et al., 2012) thus, clear parameters of pork meat quality are necessary for the consumer to be able to evaluate the quality of the product at the point of purchase (Joo et al., 2013). Meat quality depends on several factors, including animal nutrition, environmental conditions, genetics and sex of the animal, production system, pre-slaughter management and slaughter procedure (Rosenvold & Andersen, 2003), as well as post-mortem glycolysis, which may influence the physical characteristics of the meat (van Deckel et al., 1999). There is no predefined meat quality standard: the quality of meat is associated with characteristics that are closely related to muscle pH (Pearce et al., 2011), and acceptance of the meat by the consumer often results from the visual evaluation of its color (Barbut et al., 2008). However, standard methods for quality evaluation of meat products, such as color and pH, are often rather imprecise and time consuming. Near-infrared spectroscopy (NORS) is fast, reliable, accurate and inexpensive (Prevolnik et al., 2004; Teye et al., 2013) and has great potential as a substitute for chemical composition analysis of meat and meat products (Andrés et al., 2007).

Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)