Journal of Animal Sciences and Livestock Production Open Access

Abstract

Evaluation of the quality of pork meat by the method of near infrared spectroscopy

Sergei Yu. Zaitsev

Consumer demand the high quality of meat production that is especially important in the case of pork meat. This requirement has increased interest in various analysis methods such as a near infrared (NIR) spectroscopy due to its ability to quickly predict meat quality or identify meat products.