This study evaluates the feasibility of near-infrared reflectance spectroscopic technology in combination with Partial Least Squares Discriminant Analysis for the classification of Iberian dry‑cured lomito according to the commercial categories (defined by a combination of genotype, production system and feeding regime), of the fresh meat (Serratus ventralis muscle) used for its production as compiled by the current Spanish Iberian Quality Standard. Spectra were obtained scanning the whole piece (with casing), the sliced product, and the sliced and vacuum‑packed product with low grammage plastic without opening the package. The highest predictive ability was achieved from the whole piece model, which was able to correctly classify 92.11 % of external validation samples. This value dropped to 79.23 % when measuring on the sliced and vacuum packaged format. These results suggest the feasibility of near-infrared reflectance spectroscopic technology to control the traceability of commercial categories in Iberian dry‑cured lomito, even when the product has been sliced and packaged, without the need to open the packaging.

Ortiz A, Sánchez M, León L, Tejerina D (2023). Uso potencial de la Espectroscopia de Infrarrojo Cercano para la autentificación del lomito ibérico de acuerdo a las categorías definidas por la Norma de Calidad del ibérico. ITEA‑Información Técnica Económica Agraria 119(2): 124-138. https://doi.org/10.12706/itea.2022.011