Sensores NIRS portátiles para el control de calidad individualizado de jamones de cerdo ibérico antes y después de la salazón
- J. Fernández Novales 1
- E. de Pedro Sanz 1
- J.E. Guerrero 1
- A. Garrido Varo 1
- D. Pérez Marín 1
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1
Universidad de Córdoba
info
- Javier Álvarez Rodríguez
- Begoña Panea Doblado
- Jorge Hugo Calvo Lacosta
- Mireia Blanco Alibés
- José Alfonso Abecia Martínez
- Daniel Villalba Mata
- María Ángeles Latorre Górriz
Editorial: Asociación Interprofesional para el Desarrollo Agrario
ISBN: 978-84-606-7969-1
Año de publicación: 2015
Volumen: 2
Páginas: 603-605
Congreso: Jornadas sobre producción animal (16. 2015. Zaragoza)
Tipo: Aportación congreso
Resumen
The aim of the present study was to evaluate the potential of a portable NIRS instrument for the authentication of Iberian pig hams, both at the beginning and at the end of the salting process. The high precision reached by the classification models prior to the salting process suggests that the NIR spectral range (1600-2400 nm) contains information that will make possible to precisely differentiate and define the animal's feeding regime, based both on the fat (> 96 % of correct classification) as well as on the muscle in the hams (> 83 % of correct classifications) with great accuracy. This would provide the industry with the tools to control the quality of the raw material it receives and would allow producers to design a production process suitable for the characteristics of the product.