# The Influence of the Site of Recording and Benchtop and Portable NIRS Equipment on Predicting the Sensory Properties of Iberian Ham

## TL;DR

This study compares different near-infrared spectroscopy devices and recording sites for predicting sensory properties of Iberian ham.

## Contribution

The study demonstrates that portable NIRS devices can effectively predict sensory properties of Iberian ham.

## Key findings

- The NIRFlex N-500 and MicroPhazir devices showed the best performance in predicting sensory parameters.
- Portable devices like MicroNIR predicted 25 parameters across all recording sites.
- The choice of recording site significantly affects the number and type of sensory parameters predicted.

## Abstract

Iberian ham is a Spanish product that is highly prized for its unique sensory characteristics. The possibility of predicting these characteristics using non-invasive methods is therefore of great interest. In this context, this study compares the performance of two benchtop and four portable devices in addition to the influence of recording factors (lean meat, fat, and whole slices) for the prediction of sensory parameters. A total of 28 descriptors were determined by a trained panel for 60 samples (100% Iberian and Iberian), and the sensory profile was predicted by using a feedforward multilayer perceptron artificial neural network. A significant effect of the breed on the sensory profile and the spectral characteristics was observed, especially in the case of fat. On the other hand, the NIRFlex N-500 (desktop) and MicroPhazir (portable) devices gave the best performances, with 27 parameters predicted for whole slices and fat, respectively (R2 > 0.5). In addition, it was possible to predict 25 parameters by using the MicroNIR portable device at all recording sites, which demonstrated that portable devices are suitable for this analysis. The results indicate that the number and type of sensory parameters predicted depend largely on the recording site and that measurements taken in different areas provide complementary information.