Non-destructive Near Infrared Spectroscopy for the labelling of frozen Iberian pork loins.

Iberian pigs fed on acorns and pasture were slaughtered from January until March of 2018 and 2019. The meat from those Iberian pigs is a seasonal food that only can be found fresh, at the marketplace, during a limit period of the year. Selling frozen-thawed meat is a legal practice, but consumers must be informed about it on the product label.

Quality traits of fresh and dry-cured loin from Iberian x Duroc crossbred pig in the Montanera system according to slaughtering age.

Iberian x Duroc cross grower pigs of similar weight, but 12, 10 and 8 months of age, were finished using the Montanera system to study effects on fresh and dry cured loin quality. Pigs were slaughtered simultaneously at 16, 14 and 12 months of age (IBxD16, IBxD14 and IBxD12) and longissimus thoracis et lumborum were removed and processed into dry-cured loin. Fresh and dry cured loins from the oldest animals (IBxD16) had higher tocopherols, C18:2 n-6 and PUFA as well as higher insoluble collagen, which led to greater hardness.

Fourier transform near-infrared spectroscopy coupled to a long fibre optic head for the quality control of IBERIAN pork loins: Intact versus minced.

Conventional chemical analyses of meat products are time-consuming, expensive and destructive. The advantages of NIR spectroscopy are its speed, portability, suitability for both at-line and on-line analysis, low cost and the possibility of simultaneously measuring many different parameters in a large number of samples. The purpose of this study was to develop and validate calibrations for the prediction of moisture, protein and fat in Iberian pig pork loins using an FT-NIR instrument coupled to a 5-m fibre optic sensor head.

Prediction of fatty acids content in pig adipose tissue by near infrared spectroscopy: at-line versus in-situ analysis.

A handheld micro-electro-mechanical system (MEMS) based spectrometer working in the near infrared region (NIR) (1600-2400nm) was evaluated for in-situ and non-destructive prediction of main fatty acids in Iberian pig (IP) carcasses. 110 IP carcasses were measured. Performance of the instrument was compared with at-line high-resolution NIRS monochromators working in two analysis modes: melted fat samples (transflectance cups) and intact adipose tissues (interactance fiber optic).