A novel approach to confirm high-pressure processing and enhance traceability of meat products using near-infrared spectroscopy

A novel near-infrared (NIR) spectroscopy method was developed to verify high-pressure processing (HPP) in traditional Italian meat products. Dry-cured pressed hams (n = 24), entire hams (n = 20), and salamis (n = 20) were analyzed using a portable NIR instrument before (C), immediately after (T0), and 48 h post-HPP (T48). Orthogonal partial least square discriminant models showed high cross-validation performances (R2X, R2Y, Q2 > 0.80), clearly separating C from T (T0+T48) samples of all products. Minor spectral differences observed between T0 and T48 salamis indicated storage-related changes, but these did not compromise the discrimination between C and T samples. The NIR bands most effective in discriminating C from T samples were primarily associated with protein, water, and fat absorption. External validation confirmed the reliability of the method, yielding classification accuracies of 100 % for entire hams, 90.5 % for salamis, and 79.2 % for pressed hams. This optimized approach can enhance traceability and control procedures, upholds food safety standards for HPP-treated meat products, and provides benefits for both the food industry and regulatory authorities.