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  • Title: Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrument.
    Author: Horcada A, Valera M, Juárez M, Fernández-Cabanás VM.
    Journal: Food Chem; 2020 Jul 15; 318():126471. PubMed ID: 32120138.
    Abstract:
    A portable near infrared spectroscopy (NIRS) instrument was evaluated for the discrimination of individual Iberian pig carcasses into the four official quality categories (defined by a combination of genotype and feeding regime). Spectra were obtained scanning four anatomical locations (live animal skin, carcass surface, fresh meat and subcutaneous fat samples) at a commercial abattoir, using a handheld micro electro mechanical system instrument. The best assignments into official quality categories with the NIRS measurements in the carcass surface and subcutaneous fat were able to correctly classify 75.9% and 73.8% of the carcasses, respectively. Moreover, 93.2% and 93.4% of carcasses were correctly classified according to feeding regimes by using the spectra from fresh meat and subcutaneous fat samples. The results suggest that, using subcutaneous fat samples, a portable NIRS could be used in commercial abattoirs as a tool to support the control of official quality category assignment in Iberian pig carcasses.
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