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

This study evaluates near-infrared spectroscopy (NIRS) feasibility in combination with various pre-treatments and chemometric approaches for pre-sliced Iberian 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 ( and purebred Iberian and Iberian × Duroc crossed (50%) pigs, respectively, reared outdoors in a system and 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 according to the commercial category of the raw material.

Near infrared spectroscopy (NIRS) as tool for classification into official commercial categories and shelf-life storage times of pre-sliced modified atmosphere packaged Iberian dry-cured loin.

The potential of Near Infrared Spectroscopy combining different spectral treatments and classification models was assessed for the classification of individual pre-sliced Iberian dry-cured loin packaged under modified atmosphere packaging (MAP) into three official commercial categories (which involve the breed purity and production system) according to the current Iberian Quality Standard (Black, Red and White) and for the assignment to the shelf-life time (0, 4, 8 and 12 months). External validation results provided acceptable results, with up to 100% of samples correctly assigned to Black and White official commercial category and into all storage times. Actually the 100% assignments were obtained using more than one approach (SIMCA and LDA for commercial categories and PLS-DA, SIMCA and LDA for storage times).

Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging.

The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (, purebred Iberian reared outdoors in Montanera system; , Iberian × Duroc crossed (50%) pigs reared outdoors in Montanera system;, and , Iberian × Duroc crossed (50%) pigs commercially fed) and packaged under vacuum and modified atmosphere packaging (MAP) was studied. Commercial category affected the shelf life, being and presented the highest lipid oxidation during storage, whereas the effect of packaging was not as clear as the effect of commercial category. MAP preserved more the colour and the antioxidants content than vacuum packaging, while this latter reduced lipid oxidation development and maintained better the brightness and flavour of slices than MAP.

Physico-chemical and sensory characterization of sliced Iberian chorizo from raw material of three commercial categories and stability during refrigerated storage packaged under vacuum and modified atmospheres.

Physico-chemical and sensory analysis of Iberian chorizo manufactured from three commercial categories raw material compiled in the current Spanish Iberian Quality standard (Black, Red; 100% Iberian and 50% Iberian × Duroc pigs, respectively, under Montanera, and White; 50% Iberian × Duroc pigs commercially fed) and packed under vacuum and modified atmosphere (MAP) were carried out, in order to address the influence of the genotype and animal production system and packaging on quality parameters, as well as the stability of these throughout long-term storage. Montanera categories showed higher values of γ-tocopherol, mono- and poly-unsaturated fatty acids, greater scores of flavour and taste and higher lipid oxidation during the whole storage. MAP preserved better colour, especially redness and lipid oxidative status.