Liha töötlemine
investigate the ability of NIR to predict meat infrared spectroscopy techniques already
quality and composition: in pork (Brøndum exist. For example, the QualitySpec® BT
et al. 2000; Forrest et al. 2000; Chan et al. system (ASD Inc, U.S.) utilizes NIR technol-
2002; Geesink et al. 2003; Meulemans et al. ogy in order to analyze beef carcasses for
2003; González-Martin et al. 2005; Barlocco predicting tenderness on-line. Other exam-
et al. 2006; Savenije et al. 2006; Ortiz- ples are the APIS Meat Optimizer® (Prediktor
Somovilla et al. 2007), in beef (Hildrum et AS, Norway) or the DA7200 multi-purpose
al. 1994, 1995; Thyholt and Isaksson, 1997; NIR Analyser (Perten Instruments AB,
Byrne et al. 1998; Park et al. 1998; Rødbotten Sweden), which allow on-line analysis of
et al. 2000, 2001; Liu et al
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