Potencial Use of Near Infrared Spectroscopy (NIRS) to Categorise Chorizo Sausages from Iberian Pigs According to Several Quality Standards

The ability of Near Infrared Spectroscopy (NIRS) to classify pre-sliced Iberian chorizo modified atmosphere packaged (MAP) according to the animal material used in their production (Black, Red, White) in their production in accordance with the official trade categories (which includes the handling system and the different inter-racial crossbreeds) without opening the package was assayed. Furthermore, various spectra pre-treatments and supervised classification chemometric tools; Partial least square-discriminant analysis (PLS-DA), soft independent modelling of class analogies (SIMCA) and linear discriminant analysis (LDA), were assessed. The highest sensitivity values in both calibration and external validation were achieved with SIMCA followed by PLS-DA approaches, while LDA had more provided values among sensitivity and specificity and between the different commercial categories in both sample sets, thus yielding the highest discriminant ability. These results could be a resource to support the traceability and authentication control of individual pre-sliced MAP Iberian chorizo according to the commercial category of the raw material in a non-destructive way.