Meat mixture detection in Iberian pork sausages

Five homogenized meat mixture treatments of Iberian (1) and/or Standard (S) pork were set up. Each treatment was analyzed by NIRS as a fresh product (N = 75) and as dry-cured sausage (N = 75). Spectra acquisition was carried out using DA 7000 equipment (Perten Instruments), obtaining a total of 750 spectra. Several absorption peaks and bands were selected as the most representative for homogenized dry-cured and fresh sausages. Discriminant analysis and mixture prediction equations were carried out based on the spectral data gathered. The best results using discriminant models were for fresh products, with 98.3% (calibration) and 60% (validation) correct classification. For dry-cured sausages 91.7% (calibration) and 80% (validation) of the samples were correctly classified. Models developed using mixture prediction equations showed SECV = 4.7, r(2) = 0.98 (calibration) and 73.3% of validation set were correctly classified for the fresh product. These values for dry-cured sausages were SECV = 5.9, r(2) = 0.99 (calibration) and 93.3% correctly classified for validation. (C) 2005 Elsevier Ltd. All rights reserved.