The meat industry is a major global sector that also benefits from a large customer-value-chain; this means that the industry includes the farming of animals, through to slaughtering, cutting and processing and finishing with final products that will be sold to end consumers.
Due to this large production chain, there are many variables that need to be monitored, these include the quality of animal feed and the raw and processed meat, where the level of quality can be indicated by various properties such as Fat, Moisture and Protein levels.
The meat industry is a highly profitable segment, but heavily relays on understanding the compositions of their products as described above. The primary wet-chemistry techniques that are used for this type of quality control analysis are renowned for being timely, costly, and require various amounts of hazardous chemicals. This is where NIR Spectroscopy can be of great advantage.
NIR Spectroscopy can be used as a secondary screening technique that depends on chemometric methods to develop quantitative and qualitative calibrations which can be used at-line, in-line or off-line depending on the customers/processing requirements. Bespoke calibrations can be developed by incorporating the customer's specific samples to increase the accuracy of predictions. NIR instrumentation can be incorporated at different positions throughout the customer-value-chain allowing for continuous monitoring and quality control quickly and easily, removing the requirement for the expensive primary techniques.
At-Line Determination of Different Quality Parameters of Fresh Meat Using NIR Spectroscopy
C. 0. Dago, B. Vranic, G. Campolongo, G. Ferrari
http://citeseerx.ist.psu.edu/viewdoc/download?
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