Abstract

This study describes an investigation into the utility of the filter near infarared (NIR) instrument – InfraAlyzer 260 Whole Grain (Bran+Luebbe GmbH) for the routine analysis of pork meat composition in a rapid and cost-effective manner. Water and fat were the proximate constituents selected for investigation on the grounds of their importance in pork meat processing and marketing. Fresh slices of Longissimus dorsi (LD) muscle weighing approximately 300 g were taken from carcasses. The LD samples were then cut and homogenized with a rotating knife homogenizer prior to NIR and chemical analysis according to the ISO-procedures. The selected samples (n = 79) were scanned in an open sample cup using all 19 filters of an InfraAlyzer 260 Whole Grain with wavelenghts between 1110 and 2310 nm. The process of calibration (MLR method) was performed by using SESAME ver. 2.10 software (Bran+Luebbe GmbH) on an interfaced PC computer. Standard errors of calibration were 0.16 % for water and 0.17 % for fat. Calibrations were validated with an independent set of 21 samples of the same types. Standard errors of validation were 0.17 % and 0.20 % for water and fat, respectively. The obtained results show that InfraAlyzer 260 Whole Grain can be used for the rapid and accurate analysis of components of the pork meat.

© 1998 NIR Publications

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