APPLICATION OF NIR TECHNIQUE FOR RAW MEAT COMPOSITION CONTROL

Rapid instrumental water, fat and protein analysis in raw pork and beef has been developed based on NIR technique for in plant production control of standard composition of sausage products. Diffuse reflection spectra of the homogenized samples were measured in near infrared with an INFRAPID-61 type instrument and different predicting equations were constructed by multiple linear regression methods describing the composition of unknown meat samples as multi variable functions of spectral data. The method was checked by control sample population and the accuracy was characterized by statistical accuracy parameters. 1.4 mass % standard error and 0.1 mass % mean difference for moisture control in 20-75 mass % range, 3.2 mass % standard error and 0.2 mass ~~ mean difference for fat control in 0-75 mass % range and 1.2 mass % standard error and 0.3 mass % mean difference for protein control in 6-24 mass % range were found by predicting composition of unknown samples. The calibrated instrument was installed in Debrecen Meat Factory and operates properly in practice