POTENTIALS OF NIR SPECTROSCOPY IN MEAT INDUSTRY

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F10%3A63509487" target="_blank" >RIV/70883521:28110/10:63509487 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
čeština
Original language name
MOŽNOSTI VYUŽITÍ SPEKTROSKOPIE NIR V MASNÉM PRŮMYSLU
Original language description
Near infrared spectroscopy (NIRS) is a spectroscopic method which uses the near infrared region of the electromagnetic spectrum (usually from about 800?2,500 nm). The given summary describes various applications of the NIRS technique in the meat industryfor the findings of quantitative parameters, but also in the appraisal of meat quality from the point of view of technological and sensory parameters. The NIRS technique, in comparison with classical methods, exceeds in speed, simultaneity, non-destructive measurement of samples, a great potential for on-line analysis and all these without using chemicals.
Czech name
MOŽNOSTI VYUŽITÍ SPEKTROSKOPIE NIR V MASNÉM PRŮMYSLU
Czech description
Near infrared spectroscopy (NIRS) is a spectroscopic method which uses the near infrared region of the electromagnetic spectrum (usually from about 800?2,500 nm). The given summary describes various applications of the NIRS technique in the meat industryfor the findings of quantitative parameters, but also in the appraisal of meat quality from the point of view of technological and sensory parameters. The NIRS technique, in comparison with classical methods, exceeds in speed, simultaneity, non-destructive measurement of samples, a great potential for on-line analysis and all these without using chemicals.

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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