Prediction of sodium content in commercial processed meat products using near infrared spectroscopy

The present study evaluated the ability of near infrared transmittance (NIT) spectroscopy (FoodScan, 850–1050 nm) 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, R²_CV = 0.93) and ground samples (R²_CV = 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.