This study evaluates near-infrared spectroscopy (NIRS) feasibility in combination with various pre-treatments and chemometric approaches for pre-sliced Iberian salchichón under modified atmosphere (MAP) classification according to the official commercial category (defined by the combination of genotype and feeding regime) of the raw material used for its manufacturing (Black and Red purebred Iberian and Iberian × Duroc crossed (50%) pigs, respectively, reared outdoors in a Montanera system and White Iberian × Duroc crossed (50%) pigs with feed based on commercial fodder) without opening the package. In parallel, NIRS feasibility in combination with partial least squares regression (PLSR) to predict main quality traits was assessed. The best-fitting models developed by means of partial least squares discriminant analysis (PLS-DA) and linear discriminant analysis (LDA) yielded high discriminant ability and thus offered a tool to support the assignment of pre-sliced MAP Iberian salchichón according to the commercial category of the raw material. In addition, good predictive ability for C18:3 n-3 was obtained, which may help to support quality control.

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 tenderloin (Iliopsoas et psoas minor). Spectra were obtained from a total of 298 samples, without opening the package, using a handheld MicroNIR^TM 1700 OnSite-W microspectrophotometer (908.1 nm–1676.2 nm) (VIAVI Solutions Inc., United States). The discriminant models were developed by means of partial least squares-discriminant analysis (PLS-DA). The models obtained were capable of correctly classifying more than 60% of the samples according to their HHP processing, while almost 100% of the samples were correctly classified according to the temperature at which the samples were preserved. Thus, NIRS could help to support the traceability of treatments that represent a high added value to the product, such as HHP in premium Iberian dry-cured products.

The seasonality to which dry-cured products from Iberian breed pigs finished in Montanera (free-range rearing system with feed based exclusively on ad libitum consumption of natural resources; acorns and grass) are subjected could be overcome by pre-cure freezing. Three sets of Montanera Iberian presas (Serratus ventralis muscle) (n = 15) were established to assess the impact of frozen storage -0, or non-frozen, 3 and 6 months—previous to the technological process of curing—on the quality traits of the dry-cured product Montanera Iberian dry-cured lomito. Similar seasoning and curing processing conditions were applied to all sets. Lower productive performance due to higher weight loss during curing, and lower colour intensity were observed in pre-frozen dry-cured lomitos. The fatty acid profile was more saturated, and the oxidative status increased as a result of pre-cure freezing. On the matter of texture, all parameters were modified, highlighting the higher values of hardness and shear force of pre-frozen dry-cured lomitos. The time that raw material was frozen exerted a slight, thus helping manufacturers to better address the gap between industry and consumer demand with minimal effect on quality traits.

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.

This paper attempts to analyse lamb burgers from meat cuts of lower commercial value to which various amounts of freeze-dried pecan nuts (5%, 10% and 15%) were added to study the influence of the addition of pecans on the quality of the burger. One hundred eight burgers were evaluated by means of physicochemical, sensory and microbiological analyses. The addition of pecan nuts mainly affected the meat’s fatty acid profile. Fat content was higher as the amount of pecan nuts was increased, and the monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels also increased (p < 0.001), whereas the saturated fatty acid content decreased (p < 0.001). Pecan nuts also proved able to increase the antioxidant capacity of the product, significantly reducing the oxidation values of lipids (p < 0.001) and proteins (p < 0.05). In general, no significant differences were identified in the sensory attributes under study. In conclusion, we found that the use of pecan nuts improves the nutritional content of the hamburgers without negatively affecting the technological or sensory properties.