Laser-backscattering imaging for characterizing pork loin tenderness. Effect of pre-treatment with enzyme and cooking

The aim of this work was to characterizes, by the non-destructive technique based on laser-backscattering imaging analysis, effect pre-treatment with papain enzyme (1% w/w), action time (0, 3, 6 and 24 h at 4 °C) cooking (80 °C for 3 min) pork loin tenderness. Texture image analyses were run untreated treated samples, uncooked cooked samples. Images laser pattern generated meat surface decomposed into red, green blue channels. Two descriptors types (direct relative) developed each one segmentation. obtained results revealed increased tenderness in samples that underwent treatment maximum values (29.3 ± 3.2 N). Cooking much lower (39.2 N) than without (75.6 2.9 For meat, changes texture related mainly relative descriptor channels, those from red channel which allowed prediction models be (R2 CV = 0.9; RMSE 1.9).