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Near-Infrared Spectroscopy as a Tool for the Traceability Control of High-Quality Iberian Dry-Cured Meat Products

Alberto Ortiz1, Lucía León1, María Rosario Ramírez2

  • 1Meat Quality Area, Centre of Scientific and Technological Research of Extremadura (CICYTEX-La Orden), Junta de Extremadura, Ctra A-V, Km372, 06187 Badajoz, Spain.

Foods (Basel, Switzerland)
|February 13, 2025
PubMed

Keywords:
Iberian dry-cured product authenticationhigh hydrostatic pressurenon-destructivepre-packaged sliced formatroom temperaturetraceability

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