Use of NIRS for the assessment of meat quality traits in open-air free-range Iberian pigs

Near infrared spectroscopy (NIRS) can be useful in order to determine meat quality traits as a rapid and non-destructive technique. The aim of the present study is assess accuracy NIRS technique on Longissimus thoracis et lumborum muscle open-air free-range Iberian pig (n = 287) both intact minced samples. Traits were measured by instrumental-chemical techniques: colour (L*, a* b*), myoglobin content, centrifuge force water loss texture: shear texture profile analysis (TPA: hardness, cohesiveness, springiness, chewiness). Calibration models between measures spectral data developed employing partial least square regressions (PLS). samples split two random datasets (80 % training set, 20 external validation set). An internal full cross-validation method was applied. Results evaluated terms coefficient determination (R2), root-mean-square error (RMSE), residual prediction deviation (RPD) range ratio (RER). Full used develop mathematical equations. As regard procedure, highest coefficients (R2p) loin achieved for redness (a*) yellowness (b*) (0.70.7. suggest ability quantitative rough classification L*, a*, b* well hardness