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| New Captors for Use in Controlling Pork Quality: Evaluation of Porcine Carcass Composition and Quality Traits during Slaughter and Processing |
| Gilles NASSY |
| French Pig Research Institute, Pairs 94704, France |
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Abstract New captors for use in slaughterhouses and for transformation in order to measure carcass composition and characterize technological quality of meat. Slaughterhouses hold a strategic position in the center of the pork industry as they are the technological and economic link between market expectations and livestock production. New technologies, proven in other industries, appear in the meat industry and are experienced in several directions. The X-ray tomography determines accurately and nondestructively in pig carcass, the proportion of three main tissues, fat, lean and bones. X-ray is already used to perform virtual dissections to calibrate grading devices. This RX technology is experienced on deboning lines to program deboning robots according to the individual conformation of pieces. Visible light cameras are now installed in slaughterhouses to classify carcasses according to thickness of lean and fat to allow the distribution of gains payments to farmers. The near infrared spectra (NIRS) of reflection or refraction are quite widely used to measure the composition of mixed fat and lean. Their use is being validated for substitution to pH to predict, at the slaughterhouse stage, the technological quality of hams. Hyperspectral analysis (including visible and infrared rays) becomes possible thanks to the speed of computers available today. It should enhance the accuracy of the NIRS analysis and improve the characterization of pig meat.
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