The value of Full-Range Spectrometers for the analysis of Proteins:
- “Over the past 30 years, near infrared reflectance (NIR) spectroscopy has proved to be one of the most efficient and advanced tools for the estimation of quality attributes in meat and meat products.”
- “Several applications of NIR demonstrated its ability to predict chemical composition of meat and to provide information on different molecular bonds and tissue ultrastructure.”
- “Near infrared spectroscopy (NIRS) has been developed and applied in quality management of beef meat products because it is a rapid, non-destructive and safe technique useful for simultaneous analysis.”
- Spectra from ASD’s Vis-NIR spectrometer provides information that can be used to predict physical or sensory characteristics in meat samples.
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