title: [The preliminary study for testing freshness of meat by using near-infrared reflectance spectroscopy].
abstract: The value of the volatile basic nitrogen of meat is an important index to determine the freshness of meat. It is difficult to meet the demand of fast and non-destructive measurement by means of classical semimicro-quantitative nitrogent method. A model to predict the value of the volatile basic nitrogen based on near-infrared reflectance spectroscopy was established. Cluster analysis methods were applied to deal with the data of NIRS. If the content of TVB-N is more than 11. 6 mg x (100 g)(-1), the back pork may be rotten. The result shows that using NIRS could indicate the freshness of meat quickly and non-invasively.
authors.affiliation: College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China.
authors.forename: Rui-feng
authors.initials: RF
authors.lastname: Hou
authors.forename: Lan
authors.initials: L
authors.lastname: Huang
authors.forename: Zhong-yi
authors.initials: ZY
authors.lastname: Wang
authors.forename: Hai-shu
authors.initials: HS
authors.lastname: Ding
authors.forename: Zhi-long
authors.initials: ZL
authors.lastname: Xu
mesh_terms: D000818:Animals; D008460:Meat / Q000032:analysis*; D009584:Nitrogen / Q000819:agonists; D019265:Spectroscopy, Near-Infrared; D013552:Swine
chemical_list: D009584:Nitrogen