Non-destructive and rapid analysis of chemical compositions in Thai steamed pork sausages by near-infrared spectroscopy

► Plastic casing provides little influence in the partial least squares (PLS) model. ► NIR spectrum of the sausages are strongly influenced by physical properties of samples. ► MSC is a powerful pretreatment method to eliminate baseline fluctuations in spectra. ► The prediction accuracy for validation samples was greatest for the moisture model.