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On the other hand, 2006). although this technique gives information on The application of this technique to food the molecular level, some research also quality control has been widely studied. One showed the utility of determining macro-  Physical Sensors for Quality Control during Processing 451 scopic structural changes of meat (Damez 2004; Hildrum et al. 2006; Reddy-Gangidi and Clerjon 2008). and Proctor 2008) was reported. More efforts have been made in order to Some commercialized sensors based on 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