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Titel
Study of the feasibility of using Near Infrared Spectroscopy and neural networks for predicting iberico dry cured ham sensory attributes
Autor(es)
Schlagwort
Neural Networks
Cured ham
NIR technology
Sensorial analysis
Clasificación UNESCO
33 Ciencias tecnológicas
3309 Tecnología de Los Alimentos
Fecha de publicación
2019
Resumen
[EN]Spanish Iberico dry-cured ham is a very popular meat product owing to its sensory profile, its nutritional quality and long shelf life. Ibérico ham represent a large part of the meat products hosted under Quality Distinctions in Spanish market and stands out among the masa high-quality product of increasing economic relevance. To assure the quality of these products their sensory analysis according to the ISO17025 norm is compulsory.
URI
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