Table 4.

NIR test results for meat products.

Sample	Investigated Parameter		Concentration Range	Chemometrics Data			References
				Pre-Treatment, Regression	R2	Root Mean Square Error
Sausages	control samples vs. treated		dry fermented	2nd der., SNV, OPLS-DA	Classification rate: 100%		[117]
	0 vs. 0.5 vs. 1 vs. 2 vs. 3
	0 kGy				Classification rate: 46.7%,
	0.5 kGy				Classification rate: 41.7%
	1 kGy				Classification rate: 100%
	2 kGy				Classification rate: 91.7%
	3 kGy				Classification rate: 100%
	Intact, %			SNV, DT, MSC, MPLS			[142]
	Fat		15.3–43.2		0.98	1.47
	Moisture		29.5–41.9		0.93	0.97
	Protein		20.1–36.1		0.97	1.08
	Homogenized, %
	Fat		15.3–43.2		0.99	0.71
	Moisture		29.5–41.9		0.98	0.41
	Protein		21.1–36.1		0.97	0.95
	Minced, %						[143]
	Fat		8–31.7	PCR	0.97	1.38
	Moisture		50.2–68.4		0.98	1.01
	Protein		13.6–20.5		0.93	0.83
	Homogenized, %
	Fat		8–31.7	MSC, SNV, DT, MPLS	0.99	0.94
	Moisture		50.2–68.4		0.98	0.77
	Protein		13.6–20.5		0.93	0.87
	Cured pork sausage, cured beef Hydroxyproline, %		0.13–0.74	SNV-D, MSC, 1st der., MPLS	0.80	0.05	[115]
	On-contact probe						[116]
	Moisture, %		16.98–65.82	1st der., MSC, PLS	0.997	0.675
	aw		0.765–0.982	1st der., VN, PLS	0.988	0.006
	NaCl, %		1.13–3.80	1st der., VN, PLS	0.974	0.117
	Remote probe
	Moisture, %		16.98–65.82	1st der., MSC, PLS	0.998	0.622
	aw		0.765–0.982	1st der., MSC, PLS	0.985	0.007
	NaCl, %		1.13–3.80	1st der., MSC, PLS	0.974	0.116
Sausages	Emulsion-type	Moisture, %	41.19–69.98	MSC, PLS	0.99	0.86	[119]
	Fat, %		9.08–45.39		0.99	1.27
	Protein, %		10.30–18.30		0.99	0.36
	Residual nitrite, ppm		0.00–74.32		0.92	12.02
	Remote Q410/A	Moisture, %	16.77–66.14	min-max norm., PLS	0.990	1.56	[116]
	aw		0.754–0.982	VN, PLS	0.984	0.01
	NaCl, %		1.07–3.86	SLS, PLS	0.910	0.22
	On-contact IN 268-2
	Moisture, %		16.77–66.14	1st der., VN, PLS	0.983	1.86
	aw		0.754–0.982	1st der., VN, PLS	0.948	0.01
	NaCl, %		1.07–3.86	1st der., SLS, PLS	0.804	0.33
	Dry-cured						[144]
	C12:0		0.06–0.10	SNV, DT, 2nd der., MPLS	0.03	0.01
	C14:0		1.22 1.78	SNV, DT, 1st der., MPLS	0.63	0.07
	C16:0		22.83–28.00	SNV, DT, 1st der., MPLS	0.84	0.58
	C16:1		2.25–3.71	SNV, DT, 2nd der., MPLS	0.41	0.26
	C17:0		0.13–0.35	SNV, DT, 2nd der., MPLS	0.04	0.04
	C17:1		0.15–0.33	SNV, DT, 1st der., MPLS	0.03	0.04
	C18:0		10.57–14.83	SNV, DT, 2nd der., MPLS	0.78	0.55
	C18:1		42.97–52.59	SNV, DT, 2nd der., MPLS	0.58	1.51
	C18:2		4.54–10.34	SNV, DT, 2nd der., MPLS	0.56	0.86
	C18:3		0.37–1.14	SNV, DT, 2nd der., MPLS	0.56	0.16
	C20:0		0.16–0.28	SNV, DT, 2nd der., MPLS	0.02	0.02
	C20:1		0.39–1.09	SNV, DT, 1st der., MPLS	0.07	0.17
	SFA		35.65–44.79	SNV, DT, 2nd der., MPLS	0.86	0.98
	MUFA		46.85–56.82	SNV, DT, 2nd der., MPLS	0.53	1.47
	PUFA		4.92–11.23	SNV, DT, 2nd der., MPLS	0.61	0.88
Ham	Remote	Moisture, %	19.92–66.11	normalization, PLS	0.929	3.51	[121]
	aw		0.823–0.929	RS, PLS	0.618	0.01
	NaCl, %		0.67–14.02	VN, 1st der., PLS	0.910	1.13
	On-contact
	Moisture, %		19.92–66.11	normalization, PLS	0.899	4.17
	aw		0.823–0.929	VN, PLS	0.451	0.02
	NaCl, %		0.67–14.02	normalization, PLS	0.861	1.40