Determination of meat quality by near-infrared spectroscopy

The aim was to determine total protein, pure protein, non-collagen muscle protein, dry matter and moisture (water) in pork meat using Fourier transform near-infrared reflectance spectroscopy (FT-NIRS). The spectra of samples (n = 54) were measured on an integrating sphere in the reflectance mode with a compression cell in a range of 10 000 to 4 000 cm-1 and 100 scans on average. The evaluation was carried out using the method of partial least squares (PLS). The method of cross-validation was applied for verification. The best models were developed for dry matter and moisture (water). FT-NIR spectroscopy is a suitable technique for a quick analysis of the basic components of pork.