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

• Published in: Food chemistry 2020-07, Vol.318, p.126471-126471, Article 126471
• Main Authors: Horcada, A., Valera, M., Juárez, M., Fernández-Cabanás, V.M.
• Format: Article
• Language: English
• Subjects: Carcass; Classification; Duroc; Fat; Meat; Pig
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.126471

•Iberian pork quality categories could be assigned using a portable NIRS instrument.•Higher accuracy to discriminate feeding systems than for breed × feeding system.•Backfat and carcass surface are recommended to classify quality categories.•Classification accuracy was highest for carcasses from purebred Iberian pigs. A portable near infrared spectroscopy (NIRS) instrument was evaluated for the discrimination of individual Iberian pig carcasses into the four official quality categories (defined by a combination of genotype and feeding regime). Spectra were obtained scanning four anatomical locations (live animal skin, carcass surface, fresh meat and subcutaneous fat samples) at a commercial abattoir, using a handheld micro electro mechanical system instrument. The best assignments into official quality categories with the NIRS measurements in the carcass surface and subcutaneous fat were able to correctly classify 75.9% and 73.8% of the carcasses, respectively. Moreover, 93.2% and 93.4% of carcasses were correctly classified according to feeding regimes by using the spectra from fresh meat and subcutaneous fat samples. The results suggest that, using subcutaneous fat samples, a portable NIRS could be used in commercial abattoirs as a tool to support the control of official quality category assignment in Iberian pig carcasses.