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  • Title: Prediction of sodium content in commercial processed meat products using near infrared spectroscopy.
    Author: De Marchi M, Manuelian CL, Ton S, Manfrin D, Meneghesso M, Cassandro M, Penasa M.
    Journal: Meat Sci; 2017 Mar; 125():61-65. PubMed ID: 27888774.
    Abstract:
    The present study evaluated the ability of near infrared transmittance (NIT) spectroscopy (FoodScan, 850-1050nm) to predict sodium (Na) content in commercial processed meat products (n=310) as intact and ground samples. Prediction models were built with all samples spectra and with spectra divided in 5 categories according to the manufacturing meat process. Sodium content (%) was determined using inductively coupled plasma optical emission spectrometry. Modified partial least squares regression for the overall samples showed satisfactory predictive ability for intact (coefficient of determination in cross-validation, R2CV=0.93) and ground samples (R2CV=0.95). Despite the low number of samples, good specific prediction models were developed for each commercial meat category. In conclusion, NIT is really promising for at-line application to predict Na in processed meat products which could help industry to accomplish the new labelling regulation.
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