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Volume 14
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10.3390/foods14030432
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Near-Infrared Spectroscopy as a Tool for the Traceability Control of High-Quality Iberian Dry-Cured Meat Products

by
Alberto Ortiz
1,
Lucía León
1,*,
María Rosario Ramírez
2 and
David Tejerina
1
1
Meat Quality Area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra A-V, Km 372, 06187 Badajoz, Spain
2
Technological Institute of Food and Agriculture (INTAEX), Centre of Scientific and Technological Research of Extremadura (CICYTEX), Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
*
Author to whom correspondence should be addressed.
Foods 2025, 14(3), 432; https://doi.org/10.3390/foods14030432
Submission received: 10 December 2024 / Revised: 20 January 2025 / Accepted: 26 January 2025 / Published: 28 January 2025
(This article belongs to the Special Issue Artisanal Foods of Animal Origin: Study on Processing, Characterization, Quality, Safety, Sustainability and Health Benefits)
Review Reports Versions Notes

Abstract

Near-infrared spectroscopy (NIRS) was evaluated to trace the high hydrostatic pressure (HHP) processing and preservation temperature (4 °C vs. 20 °C) over the course of a long term in vacuum-packaged Iberian dry-cured tenderloin (Iliopsoas et psoas minor). Spectra were obtained from a total of 298 samples, without opening the package, using a handheld MicroNIRTM 1700 OnSite-W microspectrophotometer (908.1 nm–1676.2 nm) (VIAVI Solutions Inc., United States). The discriminant models were developed by means of partial least squares-discriminant analysis (PLS-DA). The models obtained were capable of correctly classifying more than 60% of the samples according to their HHP processing, while almost 100% of the samples were correctly classified according to the temperature at which the samples were preserved. Thus, NIRS could help to support the traceability of treatments that represent a high added value to the product, such as HHP in premium Iberian dry-cured products.
Keywords: Iberian dry-cured product authentication; high hydrostatic pressure; traceability; pre-packaged sliced format; non-destructive; room temperature Iberian dry-cured product authentication; high hydrostatic pressure; traceability; pre-packaged sliced format; non-destructive; room temperature

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MDPI and ACS Style

Ortiz, A.; León, L.; Rosario Ramírez, M.; Tejerina, D. Near-Infrared Spectroscopy as a Tool for the Traceability Control of High-Quality Iberian Dry-Cured Meat Products. Foods 2025, 14, 432. https://doi.org/10.3390/foods14030432

AMA Style

Ortiz A, León L, Rosario Ramírez M, Tejerina D. Near-Infrared Spectroscopy as a Tool for the Traceability Control of High-Quality Iberian Dry-Cured Meat Products. Foods. 2025; 14(3):432. https://doi.org/10.3390/foods14030432

Chicago/Turabian Style

Ortiz, Alberto, Lucía León, María Rosario Ramírez, and David Tejerina. 2025. "Near-Infrared Spectroscopy as a Tool for the Traceability Control of High-Quality Iberian Dry-Cured Meat Products" Foods 14, no. 3: 432. https://doi.org/10.3390/foods14030432

APA Style

Ortiz, A., León, L., Rosario Ramírez, M., & Tejerina, D. (2025). Near-Infrared Spectroscopy as a Tool for the Traceability Control of High-Quality Iberian Dry-Cured Meat Products. Foods, 14(3), 432. https://doi.org/10.3390/foods14030432

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