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The objective of this paper was to determine basic components of pork and beef (fat, protein, water content) using FT NIR spectroscopy. The samples were analysed on an FT NIR Nicolet Antaris device in a reflec- tance regimen. Reference results from classical analyses were used for the calibration of the device. Calibration models were created using PLS algorithm (method of partial least squares) and verified by cross-validation. High correlation coefficients ( R) of calibration were calculated (fat 0.998; protein 0.976; water 0.994), and subsequently of validation as well (fat 0.997; protein 0.970; water 0.993) and very low standard deviations of the calibration and validation (SEC, SEP). No statistically significant differences between the reference and predicted values of determination were detected in Z-test. According to the published results, the NIRS method has a high potential to replace an expensive and time demanding chemical analysis of meat composition.

Application of FT NIR spectroscopy in the determination of basic chemical composition of pork and beef