NIR Spectroscopic Techniques for Quality and Process Control in the Meat Industry.
Tidsskrift : Meat and Muscle Biology , vol. 4 , p. 1–8 , 2020
Trykt : 2575-985X
Elektronisk : 2575-985X
Publikasjonstype : Vitenskapelig artikkel
Sak : 2
ARKIV : hdl.handle.net/11250/2681766
DOI : doi.org/10.22175/mmb.10020
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Near-infrared spectroscopy (NIRS) is widely used for quality and process control in the food industry. In the meat industry, the method is still used mainly for determination of fat, water, and protein content, while new applications are emerging. In this paper, we report on how in-line NIRS can be used to detect and sort chicken breast fillets with the myopathies wooden breast and spaghetti meat from normal fillets. A total of 270 fillets were measured with 2 different near-infrared systems. The near-infrared spectra contained information about protein content and water-binding properties that showed systematic differences between the 3 quality classes. Wooden breast could be well separated from normal fillets (96% correct classification), while spaghetti meat was slightly more difficult to separate from both normal and wooden breast because properties measured by NIRS were overlapping between the 3 groups. Two quite similar NIRS instruments had quite different classification performance, which emphasizes the importance of optimizing spectroscopic instrumentation for different applications.