Characteristics of Near Infrared Spectroscopy and Its Application on Beef Product Detection
CHEN Yu-tao，ZHU Qiu-jin
1. College of Life Science, Guizhou University, Guiyang 550025, China；
2. Key Laboratory of Agricultural and Animal Products Store and Processing of Guizhou Province, Guiyang 550025, China；
3. National Beef Processing Technology Research and Detection Sub-centre, Huishui 550600, China
Abstract：Near infrared spectroscopy （NIR） technology, as a new analysis technology, has bright prospects for applications in food quality detection and production monitoring owing to its rapidity, reliability and no destruction. In this paper, NIR technology is introduced with emphasis on its principle, instrumental composition and application in the detection of beef and beef products. Moreover, its features are compared with those of other similar technologies. Finally, its development prospects are presented.
2012, Vol. 26 
