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ABSTRACT

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%.