Near-Infrared Spectroscopy as a Tool for the Traceability Control of High-Quality Iberian Dry-Cured Meat Products.

• Tác giả: Lucía León, Alberto Ortiz, María Rosario Ramírez, David Tejerina
• Ngôn ngữ: eng
• Ký hiệu phân loại: 519.535 Multivariate analysis
• Thông tin xuất bản: Switzerland : Foods (Basel, Switzerland) , 2025
• Bộ sưu tập: NCBI
• ID: 76321

Tóm tắt

Near-infrared spectroscopy (NIRS) was evaluated to trace the high hydrostatic pressure (HHP) processing and preservation temperature (4 °C vs. 20 °C) over the course of a long term in vacuum-packaged Iberian dry-cured