Influence of the site of recording and the NIRS equipment, benchtop and portable, on the prediction of the sensory prop-erties of Iberian ham [Dataset]
[EN]Iberian ham is a Spanish product that is highly prized for its unique sensory characteris-tics. Therefore, the possibility of predicting these characteristics using non-invasive methods is of great interest. In this context, this study compares the performance of two benchtop and four different portable devices as well as the influence of recording points (lean meat, fat and whole slice) for the prediction of sensory parameters. A total of 28 de-scriptors were determined by a trained panel in 60 samples (100% Iberian and Iberian) and the prediction of the sensory profile was carried out using a Feedforward Multilayer Perceptron Artificial Neural Network. A significant effect of breed on the sensory profile and spectral characteristics, especially of fat, was observed. On the other hand, NIRFlex N-500 (desktop) and MicroP-hazir (portable) showed the best performance, with 27 pa-rameters predicted in the whole slice and fat, respectively (R2>0.5). n addition, it was pos-sible to predict 25 parameters with the MicroNIR portable device at all recording sites, demonstrating that portable devices are suitable for this analysis. The results indicate that the number and type of predicted sensory parameters depend largely on the recording site and that measurements taken in different areas provide complementary information
