Meat scienceAnimalsSpectroscopyNear-InfraredVacuumFood Packaging
NIRS technology for fast authentication of vacuum-packed sliced Iberian ham.
Jesús Galán-Romero, Dolores Pérez-Marín, María-Teresa Sánchez
Published: 202610.1016/j.meatsci.2025.109966
Abstract
This study evaluated the effectiveness of near-infrared spectroscopy (NIRS) for categorising premium and non-premium Iberian ham presented as sliced products in vacuum-sealed packaging. The classification was based on the quality and sensory differen…
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