Analysis of pH and Color in Pork Meat by Near Infrared (NIR) Spectroscopy (CAT#: STEM-ST-1553-CJ)

Introduction

Meat is one of the most nutritional foods in the human diet thus, clear parameters of pork meat quality are necessary for the consumer to be able to evaluate the quality of the product at the point of purchase. Meat quality depends on several factors, including animal nutrition, environmental conditions, genetics and sex of the animal, production system, pre-slaughter management and slaughter procedure, as well as post-mortem glycolysis, which may influence the physical characteristics of the meat.

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Principle Applications Procedure Materials Notes Related Products

Principle

Near-infrared spectroscopy (NIRS) is a method that uses light between the visible and infrared wavelength ranges (approximately 800 – 2500 nm) and measures the absorption of light as a function of wavelength. The near-infrared light that interacts with the sample has specific wavelengths that are absorbed based on certain chemical bonds (e.g. C-H, O-H, S-H, and N-H) being present in the sample.

Applications

Food Chemistry; Biochemistry

Procedure

1. Prepare samples.
2. Place the sample in the Near Infrared Spectroscopy.
2. Analyze data and identify samples.

Materials

• Sample: Molecules with C-H, O-H, S-H, and/or N-H bonds (Such as: Proteins, Peptide, Water, Alcohol, Fats, Oils, Hydrocarbons); Volatile Organics; Moisture; Fatty Acids; Solids; Carbohydrate; Liquids, etc.
• Equipment: Near Infrared (NIR) Spectroscopy

Notes

1. NIR is non-destructive, and requires little or no sample preparation.
2. NIR reflectance spectra can be used to quickly determine a material’s properties without altering the sample.
3. NIR can depending on wavelength penetrate up to 20 mm of a sample which makes NIR more effective for solid samples.
4. FTIR spectroscopy is, in principle, very similar to Near Infrared (NIR) spectroscopy, but works at longer wavelengths where the chemical information from the samples is more specific.

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