2026-09-14T22:16:25Zhttps://gredos.usal.es/oai/request

oai:gredos.usal.es:10366/1402162024-02-14T08:31:07Zcom_10366_137028com_10366_4512com_10366_3823com_10366_4350com_10366_4349com_10366_3946col_10366_140206col_10366_4356

00925njm 22002777a 4500 dc Hernández Ramos, Pedro author Martínez Martín, Iván author Hernández Jiménez, Miriam author Vivar Quintana, Ana María author Revilla Martín, Isabel author González Martín, María Inmaculada author 2019 [EN]In Spain the largest producer of Iberian ham is the Protected Designation of Origin (PDO) of “Guijuelo”. The price of these products gives rise to the need for the development of a reliable methodology to allow the authentication of the ham so as to avoid fraud. Near infrared spectroscopy (NIR) is one of the techniques with the potential for this purpose. However, NIR spectral information due to its complexity requires a multivariate data analysis such as artificial neural networks (ANN). In this study spectral information obtained from a NIRS analysis was therefore used to test the authenticity of Iberian ham by means of ANN. http://hdl.handle.net/10366/140216 NIR technology Artificial neural networks Cured ham Sensorial analysis NIRS and artificial neuronal network to discriminate Iberian dry ham DO “Jamón de Guijuelo”