Skip to main content
Springer Nature Link
Log in

Near infrared spectroscopy for the pre-cure freezing discrimination of Montanera Iberian dry-cured lomito

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The time lapse between the moment Montanera dry-cured products become available in the market and the consumers purchase could be overcome by freezing the raw meat prior to its curing technological process, i.e. the pre-cure freezing. This study is an attempt to assess the suitability of using Near Infrared Spectroscopy (NIRS) for the pre-cure freezing discrimination in Montanera Iberian dry-cured lomitos (the commercial name given to the Iberian dry-cured presa, Serratus ventralis muscle). The best fitting models developed through Partial Least Square-Discriminant Analysis (PLS-DA) offered a highly-discriminatory capacity, with sensitivity and specificity over 85%. The classification performance decreased in Soft Independent Modelling of Class Analogies (SIMCA) models due to the decrease of the specificity. These findings suggest that NIRS technology in combination with PLS-DA, may be useful for the control of the pre-cure freezing practice.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+
from $39.99 /Month
  • Starting from 10 chapters or articles per month
  • Access and download chapters and articles from more than 300k books and 2,500 journals
  • Cancel anytime
View plans

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Explore related subjects

Discover the latest articles, books and news in related subjects, suggested using machine learning.

Availability of data and material

The data and material used in the preparation of this manuscript are available for inspection by the editor or reviewers.

Code availability

Software Activation Key: MX-CZMZXZXMZNTLDZSLZCFCSZDDNSCX. VERSION: 10.5.46655.794.

Abbreviations

1‐VR:

Determination coefficient

ACEC:

Animal Care & Ethics Committee

ADG:

Average daily gain

BW:

Body weight

DE:

De-trending

FN:

False negatives

FP:

False positives

LVs:

Latent variables

NIRS:

Near infrared spectroscopy

PCA:

Principal components analysis

PCs:

Principal components

PLS-DA:

Partial least square-discriminant analysis

RD:

Royal decree

RH:

Relative humidity

RMSECV:

Root mean square error after cross validation

SE:

Sensitivity

SG:

Savitzky–Golay

SIMCA:

Soft independent modelling of class analogies

SNV:

Standard normal variable

SP:

Specificity

SV:

Serratus Ventralis

TN:

True negatives

TP:

True positives

References

  • Agudo B, Delgado JV, López MM, Rodríguez PL (2020) Comparación de herramientas quimiométricas de clasificación para la identificación de grasa perirrenal en corderos. Arch Zootec 69. https://doi.org/10.21071/az.v69i265.5033

  • Barbin DF, de Felicio ALSM, Sun D-W, Nixdorf SL, Hirooka EY (2014) Application of infrared spectral techniques on quality and compositional attributes of coffee: an overview. Food Res Int 61:23–32. https://doi.org/10.1016/j.foodres.2014.01.005

    Article  CAS  Google Scholar 

  • Barnes RJ, Dhanoa MS, Lister SJ (1989) Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra. Appl Spectrosc 43. https://doi.org/10.1366/0003702894202201

  • Cáceres-Nevado JM, Garrido-Varo A, De Pedro-Sanz E, Tejerina-Barrado D, Pérez-Marín DC (2021) Non-destructive Near Infrared Spectroscopy for the labelling of frozen Iberian pork loins. Meat Sci 175. https://doi.org/10.1016/j.meatsci.2021.108440

  • Council Regulation (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing

  • Council Regulation (EC) No 1/2005 of 22 December 2004 on the protection of animals during transport and related operations and amending Directives 64/432/EEC and 93/119/EC and Regulation (EC) No 1255/97

  • Directiva 2008/120/CE del Consejo, de 18 de diciembre de 2008, relativa a las normas mínimas para la protección de cerdos.

  • Díaz-Caro C, García-Torres S, Elghannam A, Tejerina D, Mesias FJ, Ortiz A (2019) Is production system a relevant attribute in consumers’ food preferences? The case of Iberian dry-cured ham in Spain. Meat Sci 158. https://doi.org/10.1016/j.meatsci.2019.107908

  • European Union. Regulation No 16/2012 Concerning requirements for frozen food of animal origin intended for human consumption; European Commission: Luxembourg, 2012.

  • Faber (1999) A closer look at the bias–variance trade-off in multivariate calibration. J Chemom 13:185–192

    Article  CAS  Google Scholar 

  • García-Gudiño J, Blanco-Penedo I, Gispert M, Brun A, Perea J, Font-i-Furnols M (2021) Understanding consumers’ perceptions towards Iberian pig production and animal welfare. Meat Sci, 172. https://doi.org/10.1016/j.meatsci.2020.108317

  • Geladi P, Davies T (2002) Book reviews: a user-friendly guide to multivariate calibration and classification, an academic addition to the NIR bookshelf. NIR News 13. https://doi.org/10.1255/nirn.658

  • Horcada A, Valera M, Juárez M, Fernández-Cabanás VM (2020) Authentication of Iberian pork official quality categories using a portable near infrared spectroscopy (NIRS) instrument. Food Chem, 318. https://doi.org/10.1016/j.foodchem.2020.126471

  • Murray I, Williams PC (1987) Chemical principles of near-infrared technology. In: Williams PC, Norris K (eds) Near Infrared technology in the Agricultural and Food Industriess. American Association of Cereal Chemists Inc., St. Paul, Minnesota

  • Naes T, Isaksson T, Fearn T, Davies T (2002) A user-friendly guide to multivariate calibration and classification. NIR publications, Chichester

    Google Scholar 

  • Oliveri P, Malegori C, Casale M (2018) Multivariate classification techniques. In: Reference module in chemistry, molecular sciences and chemical engineering. Elsevier, Amsterdam

  • Ortiz A, Tejerina D, Contador R, de Andrés AI, Petrón MJ, Cáceres-Nevado JM, García-Torres S (2020) Quality Traits of dry-cured loins from iberian pigs reared in Montanera system as affected by pre-freezing cure. Foods 10: 48. https://doi.org/10.3390/foods10010048

  • Pugliese C, Sirtori F (2012) Quality of meat and meat products produced from southern European pig breeds. Meat Sci 90(3):511–518. https://doi.org/10.1016/j.meatsci.2011.09.019

    Article  PubMed  Google Scholar 

  • RD 4/2014 (2014) Real Decreto por el Que se Aprueba la Norma de Calidad Para la Carne, el Jamón, la Paleta y la Caña de Lomo Ibérico. Spanish Ministry of Agriculture, Fisheries and Food, Madrid, Spain

    Google Scholar 

  • Real Decreto 1221/2009, de 17 de julio, por el que se establecen normas básicas de ordenación de las explotaciones de ganado porcino extensivo y por el que se modifica el Real Decreto 1547/2004, de 25 de junio, por el que se establecen las normas de ordenación de las explotaciones cunícolas.

  • Savitzky A, Golay MJE (1964) Smoothing and differentiation of data by simplified least squares procedures. Anal Chem 36:1627–1639. https://doi.org/10.1021/ac60214a047

    Article  CAS  Google Scholar 

  • Tejerina D, Contador R, Ortiz A (2021a) Near infrared spectroscopy (NIRS) as tool for classification into official commercial categories and shelf-life storage times of pre-sliced modified atmosphere packaged Iberian dry-cured loin. Food Chem 356. https://doi.org/10.1016/j.foodchem.2021.129733

  • Tejerina D, León L, García-Torres S, Sánchez M, Ortiz A (2021b) Quality traits of Montanera Iberian dry-cured lomito as affected by pre-cure freezing practice. Foods 10. https://doi.org/10.3390/foods10071511

  • Tejerina D, García-Torres S, Cabeza de Vaca M, Vázquez FM, Cava R (2012a) Effect of production system on physical–chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig. Food Chem 133(2):293–299. https://doi.org/10.1016/j.foodchem.2012a

    Article  CAS  PubMed  Google Scholar 

  • Tejerina D, García-Torres S, Cava R (2012b) Water-holding capacity and instrumental texture properties of m. Longissimus dorsi and m. Serratus ventralis from Iberian pigs as affected by the production system. Livest Sci 148(1–2):46–51. https://doi.org/10.1016/j.livsci.2012b

    Article  Google Scholar 

Download references

Acknowledgements

Authors would also like to acknowledge the valuable laboratory work undertaken by the Meat Quality Area, as well as the technical assistance of Finca Valdesequera.

Funding

This piece of research was supported by INIA-AEI (Instituto Nacional de Investigaciones Agrarias y Alimentarias- Agencia Estatal de Investigación) (grant number: RTA2015-00002-C04-01), FEDER funds and MEAT project. Alberto Ortiz and Lucía León would like to thank the Regional Council of Extremadura and the FEDER funds for the award of the pre-doctoral grant (PD16057) and the financing of the contract (PEJ 2018–004565-P), respectively.

Author information

Authors and Affiliations

  1. Meat Quality Area, Scientific and Technological Research Centre of Extremadura (CICYTEX-La Orden), Extremadura Regional Council, Ctra. A-V, Km372, 06187, Guadajira, Badajoz, Spain

    Lucía León, Alberto Ortiz & David Tejerina

Authors
  1. Lucía León
    View author publications

    Search author on:PubMed Google Scholar

  2. Alberto Ortiz
    View author publications

    Search author on:PubMed Google Scholar

  3. David Tejerina
    View author publications

    Search author on:PubMed Google Scholar

Contributions

LL carried out the experiments and wrote the draft manuscript. DT and AO conceived the idea, supervised and edited the manuscript.

Corresponding author

Correspondence to Alberto Ortiz.

Ethics declarations

Conflict of interest

The authors declare no conflict of interest.

Ethics approval

Not Applicable.

Consent to participate

All authors are aware of their participation in this manuscript, which is detailed in the author contributions.

Consent for publication

The authors consent to the publication in the JFST of this original research paper.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

León, L., Ortiz, A. & Tejerina, D. Near infrared spectroscopy for the pre-cure freezing discrimination of Montanera Iberian dry-cured lomito. J Food Sci Technol 59, 4499–4509 (2022). https://doi.org/10.1007/s13197-022-05530-0

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-022-05530-0

Keywords