Table 2.
Mean and Standard deviation (SD), Coefficient Variation (CV) of chemical analysis values and NIR prediction values

		Chemical analysis values			NIR prediction values			Z-score	Q score
		Mean (%)	SD	CV (%)	Mean (%)	SD	CV (%)
Ham	Fat	10.47	0.35	3.36	10.55	0.05	0.52	0.03	0.01
	Protein	16.30	0.15	3.39	16.84	0.08	0.10	0.01	0.01
	Moisture	65.70	0.25	0.94	65.25	0.07	0.46	0.08	0.03
	Salt	1.40	0.06	4.12	1.73	0.02	1.18	-	0.15
Bologna Sausage	Fat	7.90	0.10	1.27	8.54	0.02	0.23	0.35	0.07
	Protein	17.37	0.12	0.18	16.54	0.04	0.07	-0.02	-0.02
	Moisture	64.73	0.15	0.88	64.94	0.01	0.07	0.14	0.06
	Salt	1.17	0.06	4.95	1.97	0.03	1.92	-	-0.24
Vienna Sausage	Fat	6.83	0.15	2.24	7.18	0.02	0.28	0.26	0.05
	Protein	16.93	0.06	0.09	16.80	0.01	0.01	0.01	0.02
	Moisture	64.8	0.35	2.07	65.87	0.04	0.22	-0.02	-0.01
	Salt	0.93	0.06	6.19	0.95	0.06	5.97	0.95	0.03
Frankfurt Sausage	Fat	21.55	0.79	3.67	19.93	0.06	0.30	-0.10	-0.06
	Protein	14.99	0.93	1.66	13.71	0.002	0.004	0.00	0.00
	Moisture	56.28	0.63	4.17	56.44	0.05	0.34	-0.01	-0.01
	Salt	1.42	0.04	2.83	1.26	0.01	0.77	-	-0.27