Click to go back to the homepage
AMPC MLA
Content Start.

Near-Infrared Meat Quality Measurement

Description
The Near-Infrared (NIR) spectroscopy allows a non-destructive multi-constituent chemical analysis in just a few seconds. NIR spectroscopy covers the electromagnetic spectrum from 780-2500nm and has been used to analyse fat, moisture and protein content of meat. Research to date has given encouraging results on also measuring meat colour, ultimate pH, marbling and ossification with potential measurement of other meat attributes through further research and development.

Benefits
The benefits of the the NIR meat quality measurement system include:

  • Cost reduction.
  • Improved meat quality.
  • Maximum return.
  • Reduced variability.

Availability
A cost benefit analysis is currently underway and will be available in 2010. MLA will then review the commercialisation path and potential application of NIR.

More Information
The measurement of certain meat characteristics is generally imposed by end-customers to meet their specific quality requirements or compliance with an MSA grade which is recognised by retail butchers.