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In the present work a study was made of the use of near infra-red spectroscopy (NIRS) technology with a remote reflectance fibre–optic probe for the analysis of hydroxyproline in cured pork sausages (salchichón and chorizo) and dry cured beef (cecina). The presence of the amino acid hydroxyproline was used as an analytical criterion to assess the amount of collagen from connective tissues versus lean...
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