Breed authentication in Iberian pork meat analysed in situ using Near Infrared Spectroscopy

Dolores C. Pérez-Marín; Irina Torres; José Antonio Entrenas; Ana Garrido-Varo

doi:10.1117/12.2619802

30 May 2022 Breed authentication in Iberian pork meat analysed in situ using Near Infrared Spectroscopy

Dolores C. Pérez-Marín, Irina Torres, José Antonio Entrenas, Ana Garrido-Varo

Proceedings Volume PC12120, Sensing for Agriculture and Food Quality and Safety XIV; PC1212003 (2022) https://doi.org/10.1117/12.2619802
Event: SPIE Defense + Commercial Sensing, 2022, Orlando, Florida, United States

Abstract

Iberian pork meat has exceptional sensory and nutritional attributes, which are related to the breed and the feeding regime of the animals. Regarding the breed purity, two categories can be considered: 100% Iberian products and Iberian products coming from crossed animals (Iberian x Duroc). The aim of this work was to evaluate the viability of using portable Near-infrared sensors for the in situ authentication of Iberian pork fresh meat according to its breed. Models were developed using partial least squares discriminant analysis. The results confirm the viability of using NIRS to guarantee the authenticity of the Iberian pork meat.

Conference Presentation

Citation Download Citation

Dolores C. Pérez-Marín, Irina Torres, José Antonio Entrenas, and Ana Garrido-Varo "Breed authentication in Iberian pork meat analysed in situ using Near Infrared Spectroscopy", Proc. SPIE PC12120, Sensing for Agriculture and Food Quality and Safety XIV, PC1212003 (30 May 2022); https://doi.org/10.1117/12.2619802

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