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). PLS models showed acceptable fits (estimation models with RMSE ≤ 0.5% and R ≥ 0.95) except for the RT variable (RMSE of 0.891% and R 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 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 Bísaro pig breed in order to guarantee its characterization.