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 Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure.

Iberian dry-cured loins from pigs fattened in Montanera are usually subjected to seasonal production, which could be overcome through freezing the loin before the curing process. Hence, three homogeneous batches ( = 15 per batch) were established to evaluate the effect of different pre-freezing cure (-20 ± 2 °C) times (three and six months) of raw material on main quality characteristics of dry-cured loins in comparison to those elaborated from unfrozen meat. All samples were subjected to similar seasoning and same curing length to obtain dry-cured loins.

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.