Determination of Fat Content in Meats by Near-infrared Reflectance Spectroscopy

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  • NAGAO Akihiko
    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
  • UOZUMI Jun
    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
  • IWAMOTO Mutsuo
    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries
  • YAMAZAKI Megumi
    National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries

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Other Title
  • 近赤外線反射光分析法による肉の脂肪含量の測定
  • キン セキガイセン ハンシャ ブン コウブンセキホウ ニ ヨル ニク ノ シボウ ガンリョウ ノ ソクテイ 〔 エイブン 〕

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Abstract

Near-infrared (NIR) spectroscopy was used to measure the amount of fat in meats. In the NIR spectra of ground pork, beef, and chicken, five major absorption peaks due to fat were observed as common to all samples at 1208, 1726, 2306, and 2346 nm with the addition of two strong peaks due to water at 1460 and 1934 nm. A linear regression analysis was performed to correlate fat content with absorbance defined as log (1/reflectance). The most satisfactory results between the two parameters were obtained in the regression with combinations of absorbances at 1208 and 1230 nm, and 1726 and 1738 nm. These results indicate that the NIR method has high potential for determining the fat content of meat samples.

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