[The preliminary study for testing freshness of meat by using near-infrared reflectance spectroscopy].
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.
Hou
Rui-feng
RF
College of Information and Electrical Engineering, China Agricultural University, Beijing 100083, China.
Huang
Lan
L
Wang
Zhong-yi
ZY
Ding
Hai-shu
HS
Xu
Zhi-long
ZL
D000818:Animals; D008460:Meat / Q000032:analysis*; D009584:Nitrogen / Q000819:agonists; D019265:Spectroscopy, Near-Infrared; D013552:Swine
D009584:Nitrogen