Liha töötlemine
It
istics, such as water-holding capacity, intra- requires minimal or no sample preparation
muscular fat, tenderness, and microbial and offers accurate results (Niemöller and
spoilage (Byrne et al. 1998; Brøndum et al. Behmer 2008). Its greatest disadvantage is a
2000; Geesink et al. 2003; Liu et al. 2003; weak sensitivity to minor constituents and
Garcia-Rey et al. 2005; Hoving-Bolink et al. the complicated spectra data interpretation
2005; Shackelford et al. 2005; Barlocco (Prevolnik et al. 2004).
et al. 2006; Savenije et al. 2006; Andrés
et al. 2007; Rust et al. 2008). Moreover, NIR
is used to detect the adulteration of meat and
Conclusions
meat products and to identify frozen/thawed
meats (Downey and Beauchêne 1997a, b; The improvement of meat products’ quality
McElhinney et al
annaabi.ee 
