Ability of NIR spectroscopy to predict meat chemical composition and quality - a review

Abstract

In contrast to conventional methods for the determination of meat chemical composition and quality, near infrared spectroscopy (NIRS) enables rapid, simple and simultaneous assessment of numerous meat properties. The present article is a review of published studies that examined the ability of NIRS to predict different meat properties. According to the published results, NIRS shows a great potential to replace the expensive and time-consuming chemical analysis of meat composition. On the other hand, NIRS is less accurate for predicting different attributes of meat quality. In view of meat quality evaluation, the use of NIRS appears more promising when categorizing meat into quality classes on the basis of meat quality traits for example discriminating between feeding regimes, discriminating fresh from frozen-thawed meat, discriminating strains, etc. The performance of NIRS to predict meat properties seems limited by the reliability of the method to which it is calibrated. Moreover, the use of NIRS may also be limited by the fact that it needs a laborious calibration for every purpose. In spite of that, NIRS is considered to be a very promising method for rapid meat evaluation.    

Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

“…Spectrophotometric method allows to predict only limited number of factors, but is perceived as a faithful method giving an opportunity to specify the differences between meat samples, particularly to categorize meat into quality classes or to discriminate between production factors (Prevolnik et al 2004).…”

“…Samples were placed on a Petri dish (diameter -90 mm) in NIR device (NIR Flex Solids N-500, Büchi, Flawil, Switzerland -spectral range -800 to 2,500 nm). Spectrophotometer scanning was performed three times for each sample, according to the widely applied methodology (Prevolnik et al 2004). Spectral analysis software NIR Ware 1.1 and NIR Cal 5.1 (Büchi, Flawil, Switzerland) was used to collect and calculate results.…”

Prediction of pH and color in pork meat using VIS-NIR Near-infrared Spectroscopy (NIRS)

“…However, standard methods for quality evaluation of meat products, such as color and pH, are often rather imprecise and time consuming. Near-infrared spectroscopy (NORS) is fast, reliable, accurate and inexpensive (Prevolnik et al, 2004;Teye et al, 2013) and has great potential as a substitute for chemical composition analysis of meat and meat products (Andrés et al, 2007).…”

Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef

“…The value of CCV below 5% was recorded in all models as well ( Table 3). All of these models may therefore be evaluated as very (Prevolnik et al, 2004). Although correlation coefficients for water and protein are rather narrower, they have no significant effect on the robustness of the model.…”