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Fresh meat can be sold directly as finished products, processed mature meat, frozen meat, or used as raw material for meat products
Table 5-3 Application of Near Infrared Spectroscopy in Meat Products Detection
(1) The application of near-infrared technology to the analysis of meat chemical composition
From the analysis of the chemical composition of meat, it mainly includes 6 kinds of protein, fat, moisture, extract, vitamins and minerals
(2) The application of near-infrared technology to the evaluation of meat sensory quality
The eating quality of meat mainly refers to four aspects: sensory quality, deep processing quality, nutritional value, and hygienic quality
1.
The tenderness of meat refers to the tenderness of the meat when it is eaten, which reflects the texture of the meat
According to the summary of current reports, most of the research results and progress are for beef, and some chicken and mutton, but it has not been found that near infrared spectroscopy has good results in evaluating the tenderness of pork
2.
The water retention of meat is also called water retention or water retention.
The use of near-infrared spectroscopy technology to determine the water retention of meat quality to achieve the classification of fresh meat on the day of slaughter has broad application prospects
3.
Flesh color is an important indicator of meat quality evaluation
Visible and near-infrared spectroscopy is feasible to detect meat color and freshness, but in actual processing, the detection accuracy of meat color and freshness obtained by near-infrared spectroscopy is not the highest among all methods
(3) The application of near-infrared technology to the identification and judgment of meat
Although the application of near-infrared technology in food safety inspection takes a short time, it has broad prospects in this field due to its superiority in inspection
In the process of botitis identification and judgment, first consider the type and origin of meat, especially as raw meat, the source should be clarified, which is very important for food safety testing
Due to the wide variety of foods, complex ingredients, and many types of adulterants, and similar appearance, composition, or physical and chemical properties, it is usually difficult to use general chemical methods to identify the authenticity
There is a certain difference in quality between fresh meat and frozen meat, and the process of freezing and thawing meat will greatly affect the food quality of meat
.
There have been early research reports on the use of near-infrared technology to successfully identify fresh beef samples and thawed beef samples after freezing
.
In addition to the above applications, there are also reports showing that near-infrared technology can be used to identify key genes (RN) that affect pork quality, and research on meat damage caused by bacteria in chicken
.