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KMID : 1024420150190020154
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Food Engineering Progress
2015 Volume.19 No. 2 p.154 ~ p.160
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Quantitative Analysis of Fat, Protein, Moisture, and Salt in Meat Products by Near Infra-Red
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Lee Dong-Hun
Seo Jun-Ho
Nah Gang-In
Hong Seong-Don
Lee Kwang-Geun
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Abstract
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Near Infra-red (NIR) analytical method was applied to quantify fat, moisture, protein, and salt in meat products. To ensure an accurate analysis, the NIR analysis method was compared with Korean food standard codex method. Correlation coefficients were 0.961-0.997, and the ratio of standard error of prediction (SEP) with standard error of laboratory (SEL) were 1.01-1.32. Z-score and Q score were -0.02-0.95 and -0.27-0.15, respectively. A control chart was conducted for three meat products. Each control chart data consisted of fat, moisture, protein, and salt, and it was produced by NIR analysis. The control chart of meat products was used for quality control.
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KEYWORD
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NIR analysis , Quality control , Meat products
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