Near-Infrared Spectroscopy as a Tool for the Traceability Control of High-Quality Iberian Dry-Cured Meat Products.

ABSTRACT: Near-infrared spectroscopy (NIRS) was evaluated to trace the high hydrostatic pressure (HHP) processing and preservation temperature (4 °C vs. 20 °C) over the course of a long term in vacuum-packaged Iberian dry-cured tenderloin (Iliopsoas et psoas minor). Spectra were obtained from a total of 298 samples, without opening the package, using a handheld MicroNIR^TM 1700 OnSite-W microspectrophotometer (908.1 nm-1676.2 nm) (VIAVI Solutions Inc., United States). The discriminant models were developed by means of partial least squares-discriminant analysis (PLS-DA). The models obtained were capable of correctly classifying more than 60% of the samples according to their HHP processing, while almost 100% of the samples were correctly classified according to the temperatur

SUBMITTER: Ortiz A 

PROVIDER: S-EPMC11817402 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature