"meulemans" - 1 õppematerjal

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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. 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