There are
evidences showing that NIRS technology can fulfil the requirements
stated by this sector, as it has been demonstrated in
specific works, where there were obtained quantitative models
to predict fatty acid contents in pig fat (sub-cutaneous or
intramuscular) or qualitative models to classify animals based
on their products’ NIR spectra [1–3,7–9]. The potential of NIR
technology for the prediction of fatty acid profiles has been
recently documented for a wide range of products, like
vegetable oils [10,11]; fish oil [12]; rabbit and beef meat
[13,14]; and egg yolk [15].