Use of NIRS for the assessment of meat quality traits in open-air free-range Iberian pigs

•NIRS was assessed to determine meat quality traits on open-air free-range Iberian pigs.•Colour (L*, a*, b*), MB, CFL and texture traits were analysed in minced and intact meat.•NIRS seems to allow the quantification of shear force in minced samples.•A rough classification of samples is possible for cohesiveness in minced samples.•A rough classification is possible for L*, a*, b* and hardness in intact samples.