Determination of fatty acids in the subcutaneous fat of Iberian breed swine by near infrared spectroscopy (NIRS) with a fibre-optic probe

Near infrared spectroscopy for on/in-line monitoring of quality in foods and beverages: A review

“…On-line analysis of fatty acids (C14:0, C16:0, C16:1, C17:0, C17:1, C18:0, C18:1, C18:2, C18:3, and P polyunsaturated, P monounsaturated and P saturated) in the intramuscular and subcutaneous fat in Iberian pork loin has been successfully achieved using NIR spectrometer equipped with a remote reflectance fiber-optic probe (González-Martín et al, 2003. In addition to predicting chemical parameters, visible and NIR spectroscopy was also used for on-line analysis of tenderness of longissimus steaks during commercial beef carcass grading (Shackelford et al, 2004).…”

Prediction of fatty acid composition using a NIRS fibre optics probe at two different locations of ham subcutaneous fat

“…Near-infrared spectroscopy has been successfully used as a substitute of chemical analysis, due to its recognized advantages as a rapid, non-destructive and accurate tool (Huang, Yu, Xu, & Ying, 2008) to predict meat composition from different species (loin pork (Solis, Pedro, Garrido, Garcia, & Silio, 2001), rabbit meat (Pla, Pascual, & Arino, 2004), breast meat (Berzaghi, Dalla Zotte, Jansson, & Andrighetto, 2005)) and also beef tenderness (Liu et al, 2003;Park, Chen, Hruschka, Shackelford, & Koohmaraie, 1998). NIRS has also been applied on the prediction of the fatty acids content on beef (Mitsumoto, Maeda, Mitsuhashi, & Ozawa, 1991;Realini, Duckett, & Windham, 2004) and on Iberian pig carcasses (Gonzalez-Martin, GonzalezPerez, Alvarez-Garcia, & Gonzalez-Cabrera, 2005;Gonzalez-Martin, Gonzalez-Perez, Hernandez-Mendez, & Alvarez-Garcia, 2003;Gonzalez-Martin, Gonzalez-Perez, Hernandez-Mendez, AlvarezGarcia, & Lazaro, 2002). Several works, for Iberian pigs, have been developed due to the needs of fast, accurate and low cost methods for the quality control of animal and their expensive luxury products (Perez-Marin, Sanz, Guerrero-Ginel, & Garrido-Varo, 2009).…”

Duroc and Iberian pork neural network classification by visible and near infrared reflectance spectroscopy

“…According to the literature, VIS/NIRS technology has been used in pork to determine intramuscular fat (Hoving-Bolink et al, 2005;Savenije et al, 2006), fatty acid composition (Fernández-Cabanás et al, 2007;González-Martín et al, 2005;González-Martín et al, 2003), color (Cozzolino et al, 2003), water-holding capacity (Brøndum et al, 2000), and presence of RN À genetic allele (Josell et al, 2000), but it has not been applied for the direct qualitative classification of meats of varied quality and price (i.e., gastronomic value). Novel methodologies are required for the traceability of meats, establishing their authenticity and detecting adulteration (Cozzolino and Murray, 2004;Ortiz-Somovilla et al, 2005;OrtizSomovilla et al, 2007).…”