Potentials of NIR Spectroscopy in Meat Industry

Authors

  • J. Mlček Department of Food Technology and Microbiology, Tomas Bata University, Zlin,
  • O. Rop Department of Food Technology and Microbiology, Tomas Bata University, Zlin,
  • K. Šustová Department of Food Technology, Mendel University of Agriculture and Forestry, Brno
  • J. Simeonovová Department of Food Technology, Mendel University of Agriculture and Forestry, Brno
  • R. Gál Department of Food Technology and Microbiology, Tomas Bata University, Zlin,

Abstract

Near infrared spectroscopy (NIRS) uses the near infrared region of electromagnetic radiation (wavelength ca. 800—2500 nm). The present review describes various applications of the NIRS technique in the meat industry for quantitative characteristics of meat, but also in assessment of meat quality and technological and sensory parameters. The NIRS technique is superior to classical methods in the speed of analyses and possibility of simultaneous non-destructive measurements. This brings about a great potential for on-line analysis without using chemicals.

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Published

2010-10-15

How to Cite

Mlček, J., Rop, O., Šustová, K., Simeonovová, J., & Gál, R. (2010). Potentials of NIR Spectroscopy in Meat Industry. Chemické Listy, 104(9). Retrieved from http://chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/1256

Issue

Vol. 104 No. 9 (2010)

Section

Articles