Prediction of meat quality traits in the abattoir using portable near-infrared spectrometers: heritability of predicted traits and genetic correlations with laboratory-measured traits

Table 1 Descriptive statistics of meat quality traits^a and of their predictions, and calibration equations prediction performances

	L*	a*	b*	C*	h*	pH	PL, %	CL, %	WBSF, N
Carcasses, n	1,129	1,133	1,134	1,133	1,131	1,127	1,128	1,134	1,117
Laboratory measures
Mean	39.86	28.59	9.65	30.19	18.53	5.55	4.50	16.76	40.96
SD	3.46	1.74	1.66	2.15	2.04	0.05	1.19	3.45	10.43
Vis-NIRS predictions
Mean	39.87	28.60	9.63	30.18	18.50	5.56	4.47	16.80	40.89
SD	3.17	1.34	1.38	1.73	1.68	0.04	0.60	1.43	4.79
R²_EXT^b	0.84	0.55	0.63	0.58	0.64	0.30	0.31	0.16	0.16
Micro-NIRS predictions
Mean	39.89	28.62	9.70	30.22	18.56	5.55	4.50	16.67	40.89
SD	3.12	1.22	1.29	1.56	1.61	0.02	0.53	0.75	3.84
R²_EXT^b	0.80	0.52	0.61	0.55	0.63	0.22	0.27	0.19	0.19

^a L* = lightness; a* = redness; b* = yellowness; C* = chroma; h = hue angle; PL purge losses (%), CL cooking losses (%), WBSF shear force (N). ^b R²_EXT = prediction performance of calibration equations evaluated through external validation

ISSN: 2049-1891