Food and Fermentation Industries >

2010 , Vol. 36 >Issue 12: 141 - 145

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.12.033

Food and Fermentation Industries

Application of Near Infrared Reflectance Spectroscopy to Predict Meat Products Quality

  • Xiong Cheng ,
  • Dong Qing-li ,
  • Zen Jin ,
  • Hu Men-han
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Online published: 2010-12-25

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Abstract

This review focused on the principle of near infrared reflectance spectroscopy(NIRS) and the application of NIRS to analyze the chemical composition,physical parameters,sensory attributes and quality classification.Moreover,some factors of affecting the accuracy of determination were discussed in this paper.Finally,the trend in the development of NIRS research was also analyzed.

Key words： NIRS; meat; quality

Cite this article

Xiong Cheng , Dong Qing-li , Zen Jin , Hu Men-han . Application of Near Infrared Reflectance Spectroscopy to Predict Meat Products Quality[J]. Food and Fermentation Industries, 2010 , 36(12) : 141 -145 . DOI: 10.13995/j.cnki.11-1802/ts.2010.12.033

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