Table 2. Reference measurements of all quality attributes in the calibration and prediction sets

Quality attributes	Subsets	Range	Mean	SD
pH	Calibration	5.64–6.34	5.90	0.11
	Prediction	5.76–6.16	5.92	0.13
CIE L*	Calibration	32.21–51.03	42.83	3.32
	Prediction	34.31–50.40	42.82	3.65
CIE a*	Calibration	8.58–15.86	12.20	1.32
	Prediction	8.92–15.37	12.22	1.58
CIE b*	Calibration	7.03–16.56	12.06	1.42
	Prediction	8.67–15.98	12.09	1.45
Cooking loss (%)	Calibration	9.81–32.26	20.15	4.82
	Prediction	10.57–30.97	20.18	5.01
Shear force (N)	Calibration	25.46–62.78	44.25	6.44
	Prediction	27.21–58.68	43.98	6.53
Protein (%)	Calibration	15.25–23.02	19.38	1.19
	Prediction	15.79–22.75	19.47	1.26
Fat (%)	Calibration	0.55–15.61	3.96	2.89
	Prediction	0.87–13.28	4.01	3.09
Moisture (%)	Calibration	65.52–78.99	75.25	2.56
	Prediction	66.77–78.70	75.34	2.82