This work was supported in part by an Interagency Reimburseable Agreement No. 2Y01-HB 60041–05 from the National Heart, Lung and Blood Institute, NIH.
Determination of Moisture, Protein, Fat, and Calories in Raw Pork and Beef By Near Infrared Spectroscopy
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 471–474, March 1983
How to Cite
LANZA, E. (1983), Determination of Moisture, Protein, Fat, and Calories in Raw Pork and Beef By Near Infrared Spectroscopy. Journal of Food Science, 48: 471–474. doi: 10.1111/j.1365-2621.1983.tb10769.x
I wish to acknowledge the many helpful suggestions made by Karl Norris, Chief, Instrumentation Laboratory, USDA, Beltsville, MD, during the course of this research.
Mention of trademark of proprietary products does not constitute a guarantee or warranty of the product by the U.S. Department of Agriculture and does not imply their approval to the exclusion of other products that may also be suitable.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 7/9/82; revised 12/10/82; accepted 12/11/82.
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%.