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

Abstract

The potential of Near Infrared Spectroscopy combining different spectral treatments and classification models was assessed for the classification of individual pre-sliced Iberian dry-cured loin packaged under modified atmosphere packaging (MAP) into three official commercial categories (which involve the breed purity and production system) according to the current Iberian Quality Standard (Black, Red and White) and for the assignment to the shelf-life time (0, 4, 8 and 12 months). External validation results provided acceptable results, with up to 100% of samples correctly assigned to Black and White official commercial category and into all storage times. Actually the 100% assignments were obtained using more than one approach (SIMCA and LDA for commercial categories and PLS-DA, SIMCA and LDA for storage times).These results might contribute to support the on-line control of authenticity of official commercial category and to facilitate the monitoring of the quality of pre-package dry-cured products throughout the shelf-life prediction.