Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

This study involved a comprehensive examination of sensory attributes in dry-cured Bísaro loins, including odor, androsterone, scatol, lean color, fat color, hardness, juiciness, chewiness, flavor intensity and flavor persistence. An analysis of 40 samples revealed a wide variation in these attribut...

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Bibliographic Details
Main Authors: Lia Vasconcelos, Luís G. Dias, Ana Leite, Iasmin Ferreira, Etelvina Pereira, Evandro Bona, Javier Mateo, Sandra Rodrigues, Alfredo Teixeira
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
consumers
meat products
Bísaro breed
food quality assessment
NIR analysis
non-linear SVR models
Online Access:https://www.mdpi.com/2304-8158/12/23/4335

Internet

https://www.mdpi.com/2304-8158/12/23/4335

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