ABSTRACT
This chapter shows the potential of near-infrared spectroscopy (NIRS) as a fast screening technology for the determination of meat quality and for innovation in product labeling. Thus, the chapter is focused on presenting information taken from the authors’ research experience, acquired during the long process of developing robust models for meat analysis and for moving from at-line analysis to on-site analysis using novel handheld instrumentation. Although all the findings presented herein refer to research carried out on Iberian pig muscles, the methodologies developed are all applicable to other animal breeds and species.
