Abstract
This study evaluates near-infrared spectroscopy (NIRS) feasibility in combination with various pre-treatments and chemometric approaches for pre-sliced Iberian salchichón under modified atmosphere (MAP) classification according to the official commercial category (defined by the combination of genotype and feeding regime) of the raw material used for its manufacturing (Black and Red purebred Iberian and Iberian × Duroc crossed (50%) pigs, respectively, reared outdoors in a Montanera system and White Iberian × Duroc crossed (50%) pigs with feed based on commercial fodder) without opening the package. In parallel, NIRS feasibility in combination with partial least squares regression (PLSR) to predict main quality traits was assessed. The best-fitting models developed by means of partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA) yielded high discriminant ability and thus offered a tool to support the assignment of pre-sliced MAP Iberian salchichón according to the commercial category of the raw material. In addition, good predictive ability for C18:3 n-3 was obtained, which may help to support quality control.
Highlights
Iberian dry-cured products are valuable meat products that have great importance in the Spanish diet [1] as well as in the European market [2] because of their sensorial and nutritional qualities
Dry-cured products’ quality traits are dependent on intrinsic characteristics of the raw material used for its manufacturing, which in turn are influenced by the production factors to which the animals are subjected, such as genetic background (Iberian purebred, Iberian crossed with Duroc breed), rearing systems and feed provided, especially during the finishing period [3,4]
The Iberian Quality Standard (IQS) establishes four official quality degrees, which are represented by different commercial labels: “Black”, “Red”, “Green” and “White”
Summary
Iberian dry-cured products are valuable meat products that have great importance in the Spanish diet [1] as well as in the European market [2] because of their sensorial and nutritional qualities. The IQS establishes four official quality degrees, which are represented by different commercial labels: “Black” (purebred Iberian pigs finished in Montanera—a typical free-range system in the southwest of Iberian Peninsula with feeding based on acorns and grass), “Red” (at least 50% Iberian-breed pigs finished in Montanera), “Green” (at least 50% Iberian-breed pigs in an outdoor system and fed based on commercial fodder and/or acorns and grass) and “White” (at least 50% Iberian-breed pigs indoor-reared and commercially fed) These quality standards only apply to fresh meat and dry-cured shoulder, ham and loin, excluding other Iberian meat products such as dry-cured sausages [5]. To our knowledge, the feasibility of NIRS as a qualitative approach for the classification of Iberian dry-cured sausages according to the quality category of the raw material used for its manufacturing has not been addressed yet
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