Mid-Infrared Spectroscopy (MIR) for Simultaneous Determination of Fat and Protein Content in Meat of Several Animal Species

The aim of this research was to study the application of MIR spectroscopy as an alternative to conventional methods to determine fat and protein content. Samples of the main species used to produce meat products were analyzed, showing all of them absorption bands at similar wavenumbers though with d...

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Veröffentlicht in:	Food analytical methods 2017-10, Vol.10 (10), p.3462-3470
Hauptverfasser:	Lozano, M., Rodríguez-Ulibarri, P., Echeverría, J. C., Beruete, M., Sorolla, M., Beriain, M. J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Absorption Absorption spectra Analytical Chemistry Animal species Chemistry Chemistry and Materials Science Chemistry/Food Science Correlation analysis Food Science Infrared spectra Infrared spectroscopy Meat Meat products Microbiology Prediction models Proteins Spectroscopic analysis Spectroscopy Spectrum analysis Wavelengths
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