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Quality testing is a critical attribute for product improvement, consumer safety and quality control within the meat industry. Both composition and sensory parameters such as fat content, tenderness and juiciness are among these attributes.
Fat content is a crucial parameter to control during the manufacturing of raw and processed meats. This factor contributes to the value of meat product and influences the products’ price point. Near-infrared (NIR) Spectroscopy is a powerful tool for monitoring fat content in meat products during a static or moving measurement. The 1600 – 1800 nm wavelength region is utilized to calculate %fat. This technique provides several advantages including a rapid measurement time, non-destructive sampling method & lack of sample preparation.
As a sensory attribute, meat tenderness is considered one of the most important factors in meat quality. A variation in protein concentration is the primary contributor to meat tenderness. With Raman spectroscopy, separate groups/grade of meat can be identified based on their classification (i.e. <25%, 25 – 50%, 50-75% and >75%). Due to its insensitivity to water, Raman spectroscopy provides a significant advantage over other methodologies (such as FT-IR) as many foods are largely comprised of water. Additionally, the non-destructive technique allows for online analysis in seconds.
Typical applications include white light interference for thin film analysis, UV absorption of proteins for quantitative analysis, colorimetry, impurity detection in water, cleaning validation for API manufacturing, polymerization inhibitor monitoring, electroplating bath monitoring....
The spectroscopic methodology is determined by which parameters are important to monitor during a process. For example, if you want to monitor protein concentration in a bioreactor, in which the biosynthesis takes place in an aqueous medium, then you likely would want to use Raman spectroscopy for the application, as water does not contribute to the Raman signal. Alternatively, if moisture content is important, water has very strong absorption in the NIR due to several vibrational and combination modes that can be monitored; water is transparent in the UV and visible spectral region. Understanding which chemical is important as there could be various factors that influence the choice of methodology....
NIR spectroscopy is utilized across a variety of industries for qualitative and quantitative product analysis. Typical industries include Chemistry, Pharmacology, Food Feed & Beverage, Agriculture, and others. NIR spectroscopy is well suited for species containing C-H, N-H & O-H bonds, making it a wide-range technology for a variety of applications such as moisture, fat, oil, alcohol, APIs, polymers, etc....
Raman spectroscopy is a technique which is used for several markets. These industries include Oil and Gas, Pharmacology, Biotechnology, Petrochemistry and many others. Due to the high selectivity of Raman spectroscopy, it is a powerful tool for many applications including, hydrocarbon analysis, bioreactor protein monitoring, crystallization monitoring, API concentration, polymer identification, surfactant analysis, natural gas components and several others....
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