Near-Infrared Spectroscopy (NIRS) as a Tool for Classification of Pre-Sliced Iberian <i>Salchichón,</i> Modified Atmosphere Packaged (MAP) According to the Official Commercial Categories of Raw Meat

• Main Authors: Alberto Ortiz, Lucía León, Rebeca Contador, David Tejerina
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: Foods
• Subjects: PLS-DA; LDA; SIMCA; authenticity; genetic background; feeding regime
• Online Access: https://www.mdpi.com/2304-8158/10/8/1865

This study evaluates near-infrared spectroscopy (NIRS) feasibility in combination with various pre-treatments and chemometric approaches for pre-sliced Iberian <i>salchichón</i> 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 (<i>Black</i> and <i>Red</i> purebred Iberian and Iberian × Duroc crossed (50%) pigs, respectively, reared outdoors in a <i>Montanera</i> system and <i>White</i> 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 <i>salchichón</i> 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.