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Determination of Moisture, Protein, Fat, and Calories in Raw Pork and Beef By Near Infrared Spectroscopy
Author(s) -
LANZA ELAINE
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb10769.x
Subject(s) - calorie , moisture , food science , raw material , chemistry , biology , organic chemistry , endocrinology
The near infrared (NIR) (1100–2500 nanometers) of raw pork and raw beef samples was determined on a Neotec Model 6350 Scanning Spectrocomputer. Spectral curves were correlated with moisture, protein, fat, and calorie data determined by standard methods. A stepwise multiple regression technique was used to determine the optimum wavelengths for predicting each constituent. Correlation coefficients were ≫ 0.987 for moisture, fat, and calories and 0.885 for protein. The coefficients of variation for each of the nutrients were ≪ 3.46%.