Classification of Iberian pigs according to intensive feeding by chemsensor
J. A. Carrasco | J. P. Duque
Pork quality is highly dependent on intensive feeding during the fattening step. For that reason a large number of analytical methods are continuously being developed to evaluate it. Among them is the ChemSensor method which comprises a multivariate analysis in a gas chromatograph with a mass spectrometry detection device. This technique affords a feeding grouping of similar features, leading to a classification of meat quality. Using a mathematical predictive model for new, unknown samples the right classification is achieved as well as the type of intensive feeding used during the fattening of pigs. Pigs from two campaignes have been classificated with good results, although a certain difficulty in prediction was found due to the excessively large number of classes stated in the official Quality Iberian Standards, and the customs of the farmers themselves in relation with the handling of animals and the intensive feeding provided. Narrowing the number of classes down to two, “Bellota” and “Pienso”, would contribute to a better understanding in the Iberian pig market.
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