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Prediction of sodium content in commercial processed meat products using near infrared spectroscopy.
Title Prediction of sodium content in commercial processed meat products using near infrared spectroscopy.
Authors De Marchi, M.; Manuelian, C.L.; Ton, S.; Manfrin, D.; Meneghesso, M.; Cassandro, M.; Penasa, M.
Journal Meat Sci
DOI 10.1016/j.meatsci.2016.11.014
Abstract

The present study evaluated the ability of near infrared transmittance (NIT) spectroscopy (FoodScan, 850-1050nm) to predict sodium (Na) content in commercial processed meat products (n=310) as intact and ground samples. Prediction models were built with all samples spectra and with spectra divided in 5 categories according to the manufacturing meat process. Sodium content (%) was determined using inductively coupled plasma optical emission spectrometry. Modified partial least squares regression for the overall samples showed satisfactory predictive ability for intact (coefficient of determination in cross-validation, R(2)CV=0.93) and ground samples (R(2)CV=0.95). Despite the low number of samples, good specific prediction models were developed for each commercial meat category. In conclusion, NIT is really promising for at-line application to predict Na in processed meat products which could help industry to accomplish the new labelling regulation.