Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrument

Horcada, A.; Valera, M.; Juárez, M.; Fernández‐Cabanás, Víctor M.

doi:10.1016/j.foodchem.2020.126471

Cited by 29 publications

(25 citation statements)

References 16 publications

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“…Thus, the similarity between spectra from samples manufactured with raw material from the Black and Red categories and the differences between these and the ones manufactured with White raw material (Figure S3C,D) would corroborate the differences caused by animal's feeding reported in previous studies of dry-cured products [3,4]. Indeed, the spectral differences due to animal feeding regimes have recently been used to discriminate between premium (acorn-based) and non-premium (concentrate feed) Iberian carcasses [6,28], Iberian live animals, fresh meat and subcutaneous backfat [6]. Therefore, spectral differences, specifically those in the above-mentioned areas, might have allowed the classification of pre-sliced MAP Iberian salchichón according to the commercial category of the raw material [7].…”

Section: Discussionsupporting

confidence: 85%

“…The good accuracy in classification results by means of PLS-DA in calibration set was not unexpected, since previous studies have highlighted the good classificatory ability of NIRS technology in combination with PLS-DA for quality categories assignment support control in Iberian live animals, carcasses, subcutaneous fat, fresh meat (psoas major muscle) [6] and dry-cured loin [7]. Additionally, PLS-DA has been assessed as other control tools, such as the discrimination between fresh and frozen-thawed acorns-fed Iberian loins [26], offering a very high classificatory ability.…”

Section: Discussionmentioning

confidence: 67%

“…Additionally, authentication of the quality category of these products should be supported by fast, sensitive, non-destructive and accurate control tools, such as nearinfrared reflectance spectroscopy (NIRS). Indeed, proof has been shown of the NIRS' capability to discriminate Iberian pig carcasses, subcutaneous fat, fresh meat [6] and even dry-cured loin [7] according to various quality categories stated by the IQS [5]. However, to our knowledge, the feasibility of NIRS as a qualitative approach for the classification of Iberian dry-cured sausages according to the quality category of the raw material used for its manufacturing has not been addressed yet.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Ortíz

Leon

Contador

et al. 2021

Foods

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

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Section: Discussionsupporting

confidence: 85%

Section: Discussionmentioning

confidence: 67%

Section: Introductionmentioning

confidence: 99%

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

Ortíz

Leon

Contador

et al. 2021

Foods

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show abstract

“…A portable NIR sensor was developed by Lucia and coworkers and used for detection of biofilms of Staphylococcus aureus on surfaces [41]. Portable NIR sensors have also been used to evaluate the quality of pork [42]. The method could be used to categorize pork into the four groups based on quality that is determined by pig's genotype and/or the feeding regimen.…”

Section: Portable Nir Sensorsmentioning

confidence: 99%

“…The method could be used to categorize pork into the four groups based on quality that is determined by pig's genotype and/or the feeding regimen. A handheld micro electro mechanical instrument was used to acquire the spectra by scanning live animal skin, carcass surface, fresh meat and subcutaneous fat samples [42]. In addition, portable handheld NIR instruments have found applications for space exploration in Mars.…”

Section: Portable Nir Sensorsmentioning

confidence: 99%

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Bwambok

Siraj

Macchi

et al. 2020

Sensors

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Quality checks, assessments, and the assurance of food products, raw materials, and food ingredients is critically important to ensure the safeguard of foods of high quality for safety and public health. Nevertheless, quality checks, assessments, and the assurance of food products along distribution and supply chains is impacted by various challenges. For instance, the development of portable, sensitive, low-cost, and robust instrumentation that is capable of real-time, accurate, and sensitive analysis, quality checks, assessments, and the assurance of food products in the field and/or in the production line in a food manufacturing industry is a major technological and analytical challenge. Other significant challenges include analytical method development, method validation strategies, and the non-availability of reference materials and/or standards for emerging food contaminants. The simplicity, portability, non-invasive, non-destructive properties, and low-cost of NIR spectrometers, make them appealing and desirable instruments of choice for rapid quality checks, assessments and assurances of food products, raw materials, and ingredients. This review article surveys literature and examines current challenges and breakthroughs in quality checks and the assessment of a variety of food products, raw materials, and ingredients. Specifically, recent technological innovations and notable advances in quartz crystal microbalances (QCM), electroanalytical techniques, and near infrared (NIR) spectroscopic instrument development in the quality assessment of selected food products, and the analysis of food raw materials and ingredients for foodborne pathogen detection between January 2019 and July 2020 are highlighted. In addition, chemometric approaches and multivariate analyses of spectral data for NIR instrumental calibration and sample analyses for quality assessments and assurances of selected food products and electrochemical methods for foodborne pathogen detection are discussed. Moreover, this review provides insight into the future trajectory of innovative technological developments in QCM, electroanalytical techniques, NIR spectroscopy, and multivariate analyses relating to general applications for the quality assessment of food products.

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Miniaturized Near‐Infrared Spectroscopy – The Ultimate Analytical Tool in Food and Agriculture

Grabska¹,

Beć²,

Huck³

2022

Encyclopedia of Analytical Chemistry

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Near‐infrared (NIR) spectroscopy is widely used in qualitative and quantitative analysis in various fields of applications. Compared to conventional methods of analytical chemistry, NIR spectroscopy offers many practical advantages in terms of speed, efficiency, minimal (or no) requirements for sample preparation, and the applicability to many types of samples. In the past decade, the technology of portable NIR spectrometers has rapidly advanced, which enabled new applications of this technique in science and industry where the capacity to perform spectral analysis directly on site is the key advantage. Miniaturization introduced NIR spectroscopy to practical use in analytical scenarios that were unattainable for standard laboratory equipment. The advantages of miniaturized NIR spectroscopy are particularly evident in several areas where fast and nondestructive on‐site analysis is essential – e.g. natural products and resources, and agri‐food items in particular. The sample types commonly focused in these applications are characterized by chemical complexity and diversity depending on the geographic origin, conditions of cultivation and/or storage, or harvest time. Miniaturization necessitated different engineering solutions that introduced wide diversity in the elements used for construction of portable spectrometers. Consequently, the applicability of these instruments and their performance in a given application attract keen attention. Intensive studies are devoted to method development and evaluation of miniaturized NIR sensors in a variety of analytical problems. This article discusses the essential topics related to fundamentals and applications of miniaturized NIR spectrometers, with an emphasis on practical applications in food and agriculture sectors. However, an overview of the design principles of portable NIR instruments and their relationships with analytical figures of merit are provided as well in an attempt to draw a comprehensive picture of the state‐of‐the‐art and future potential of this increasingly influential analytical technique.

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Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrument

Cited by 29 publications

References 16 publications

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

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

QCM Sensor Arrays, Electroanalytical Techniques and NIR Spectroscopy Coupled to Multivariate Analysis for Quality Assessment of Food Products, Raw Materials, Ingredients and Foodborne Pathogen Detection: Challenges and Breakthroughs

Miniaturized Near‐Infrared Spectroscopy – The Ultimate Analytical Tool in Food and Agriculture

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