Marjeta Candek-Potokar - Articles and news items
Meat quality has many different meanings. To some, quality refers to aspects of the carcass in respect to weight, fat cover and distribution, muscling/conformation and bruising. To others, quality refers to aspects such as chiller assessment attributes ie. meat colour, intermuscular fat colour and marbling. In pork, the attention of both industry and consumers is largely focused on the water holding capacity of meat.
Use of near infrared (NIR) spectrum as an analytical tool has been established for some time, however it became popular only after the invention of high performance spectrophotometers associated with multivariate data analysis.Today NIR spectroscopy is also widely and successfully used in food analysis. First attempts to use NIR spectroscopy for meat analysis date back more than forty years, but the majority of research work has been carried out in the past decade.
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