NIRS (Near Infrared Spectroscopy) classification of sliced Duroc dry-cured ham under various packaging systems and storage temperature and time.

The potential of Near Infrared Spectroscopy (NIRS) was assessed for storage temperature discrimination (4 °C ± 2 vs. 20 °C ± 2) and for the prediction of the length of time that sliced Duroc dry-cured ham was in storage, considering the following packaging types; vacuum (n = 133) and modified atmosphere (MAP) (n = 133), without opening the package. The models, obtained by means of Partial least squares-discriminant analysis, indicated successful classification of the product according to storage temperature after validation (accuracy values of 100.00% in vacuum and between 92.00 and 100% in MAP). Furthermore, good accuracy was obtained for the assignments into storage times, with values comprised between 92.31% and 100.00% for samples under vacuum and between 91.00% and 97.00% for those under MAP, in both cases after validation. Thus, NIRS technology could help to support the preservation temperature traceability and the stocks of sliced dry-cured hams.

• Publication year

  2023

• Venue

  Meat Science

• Publication date

  2023-09-01

• Fields of study

  Agricultural and Food Sciences, Medicine

• Identifiers
  DOI 10.1016/j.meatsci.2023.109348PMID 37778130
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• A comprehensive overview of emerging techniques and chemometrics for authenticity and traceability of animal-derived food.

  2022cited by this paper
• Probabilistic classification models for the in situ authentication of iberian pig carcasses using near infrared spectroscopy.

  2021cited by this paper
• Effect of an active packaging with rice bran extract and high-pressure processing on the preservation of sliced dry-cured ham from Iberian pigs

  2021cited by this paper
• Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time

  2021cited by this paper
• NIR handheld miniature spectrometer to increase the efficiency of Iberian pig selection schemes based on chemical traits.

  2021cited by this paper
• Near infrared spectroscopy (NIRS) as tool for classification into official commercial categories and shelf-life storage times of pre-sliced modified atmosphere packaged Iberian dry-cured loin.

  2021cited by this paper
• Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging

  2021cited by this paper
• Non-destructive Near Infrared Spectroscopy for the labelling of frozen Iberian pork loins.

  2021cited by this paper
• Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage

  2020cited by this paper
• Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures

  2020cited by this paper
• Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying.

  2020cited by this paper
• Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrument.

  2020cited by this paper
• High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products.

  2020cited by this paper
• Fourier transform near-infrared spectroscopy coupled to a long fibre optic head for the quality control of IBERIAN pork loins: Intact versus minced.

  2019cited by this paper
• Multivariate Classification Techniques

  2018cited by this paper
• Optimal classifier for imbalanced data using Matthews Correlation Coefficient metric

  2017cited by this paper
• Application of infrared spectral techniques on quality and compositional attributes of coffee: An overview

  2014cited by this paper
• Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham.

  2010cited by this paper
• Some common misunderstandings in chemometrics

  2010cited by this paper
• The recovery of added malondialdehyde from rancid chicken by the distillation method for thiobarbituric acid-reactive substances

  2007cited by this paper
• Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality.

  2004cited by this paper
• Meat quality comparison of Berkshire, Duroc and crossbred pigs sired by Berkshire and Duroc.

  2003cited by this paper
• Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products.

  2002cited by this paper
• Technical note: a simplified procedure for vitamin E determination in beef muscle.

  1996cited by this paper
• Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry.

  1987cited by this paper
• Chemical principles of near-infrared technology

  1987cited by this paper
• Comparison of the predicted and observed secondary structure of T4 phage lysozyme.

  1975cited by this paper
• A simple method for the isolation and purification of total lipides from animal tissues.

  1957cited by this paper

• A novel approach to confirm high-pressure processing and enhance traceability of meat products using near-infrared spectroscopy

  2026cites this paper
• In vivo authentication of acorn-fed purebred Iberian pigs in dehesa ecosystem using Near-Infrared Spectroscopy

  2026cites this paper
• Real-time profiling of fatty acids and category authentication in vacuum-packed sliced Iberian ham using online near infrared spectroscopy

  2026cites this paper
• Investigating the potential of NIR spectroscopy for quality assessment of vacuum-packed and unpackaged sliced Iberian ham.

  2025cites this paper
• Multiscale bioimpedance detection methods and modeling for dynamic non-destructive monitoring of agricultural product quality

  2025cites this paper
• Near-Infrared Spectroscopy as a Tool for the Traceability Control of High-Quality Iberian Dry-Cured Meat Products

  2025cites this paper
• Non-destructive spectroscopy-based technologies for meat and meat product discrimination - A review.

  2025cites this paper
• From farm to fork: Spectroscopy in meat quality and safety assurance.

  2025cites this paper
• NIRS technology for fast authentication of vacuum-packed sliced Iberian ham.

  2025cites this paper
• Effectiveness of handheld near infrared spectrometer for traceability of Angus steaks.

  2024cites this paper
• Research Progress of Electronic Nose and Near-Infrared Spectroscopy in Meat Adulteration Detection

  2024cites this paper
• The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades

  2024cites this paper
• Quality and Shelf-Life Properties of Ready to Eat Dry-Cured Ham Slices under Different Packaging Systems during Storage

  2024cites this paper