The Influence of the Site of Recording and Benchtop and Portable NIRS Equipment on Predicting the Sensory Properties of Iberian Ham.

ABSTRACT: Iberian ham is a Spanish product that is highly prized for its unique sensory characteristics. The possibility of predicting these characteristics using non-invasive methods is therefore of great interest. In this context, this study compares the performance of two benchtop and four portable devices in addition to the influence of recording factors (lean meat, fat, and whole slices) for the prediction of sensory parameters. A total of 28 descriptors were determined by a trained panel for 60 samples (100% Iberian and Iberian), and the sensory profile was predicted by using a feedforward multilayer perceptron artificial neural network. A significant effect of the breed on the sensory profile and the spectral characteristics was observed, especially in the case of fat. On the other hand, the

SUBMITTER: Revilla I 

PROVIDER: S-EPMC12896908 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature