title: Prediction of sodium content in commercial processed meat products using near infrared spectroscopy.
abstract: The present study evaluated the ability of near infrared transmittance (NIT) spectroscopy (FoodScan, 850-1050nm) to predict sodium (Na) content in commercial processed meat products (n=310) as intact and ground samples. Prediction models were built with all samples spectra and with spectra divided in 5 categories according to the manufacturing meat process. Sodium content (%) was determined using inductively coupled plasma optical emission spectrometry. Modified partial least squares regression for the overall samples showed satisfactory predictive ability for intact (coefficient of determination in cross-validation, R2CV=0.93) and ground samples (R2CV=0.95). Despite the low number of samples, good specific prediction models were developed for each commercial meat category. In conclusion, NIT is really promising for at-line application to predict Na in processed meat products which could help industry to accomplish the new labelling regulation.
authors.affiliation: Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy. Electronic address: massimo.demarchi@unipd.it.
authors.forename: Massimo
authors.initials: M
authors.lastname: De Marchi
authors.affiliation: Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
authors.forename: Carmen L
authors.initials: CL
authors.lastname: Manuelian
authors.affiliation: Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
authors.forename: Sofia
authors.initials: S
authors.lastname: Ton
authors.affiliation: Foss Italia Srl, Corso Stati Uniti 1/77, Padova 35127, Italy.
authors.forename: Davide
authors.initials: D
authors.lastname: Manfrin
authors.affiliation: Foss Italia Srl, Corso Stati Uniti 1/77, Padova 35127, Italy.
authors.forename: Michele
authors.initials: M
authors.lastname: Meneghesso
authors.affiliation: Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
authors.forename: Martino
authors.initials: M
authors.lastname: Cassandro
authors.affiliation: Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell'Università 16, 35020 Legnaro, PD, Italy.
authors.forename: Mauro
authors.initials: M
authors.lastname: Penasa
mesh_terms: D000818:Animals; D002138:Calibration; D002417:Cattle; D005504:Food Analysis; D016018:Least-Squares Analysis; D008461:Meat Products / Q000032:analysis*; D012964:Sodium / Q000032:analysis*; D019265:Spectroscopy, Near-Infrared; D013552:Swine
chemical_list: D012964:Sodium
keywords: Bacon; Meat product; Near infrared spectroscopy; Salt; Sausage; Sodium