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  • Journal of Near Infrared Spectroscopy
  • Vol. 6,
  • Issue A,
  • pp. A27-A33
  • (1998)

Near Infrared Spectrometric Analysis of Food and its Achievable Performance

H. Büning-Pfaue, R. Hartmann, S. Kehraus, and C. Urban

Open Access Open Access

Abstract

The application of near infrared (NIR) spectrometry to the analysis of the main quality determining constituents in meat products, ‘consumable meals’ and raw potatoes is investigated in order to describe the achievable analytical performance. Besides, practical requirements and experiences in method development to these different food groups are briefly described.

© 1998 NIR Publications

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