Application of Near Infrared Spectroscopy (NIR) for Monitoring the Quality of Milk, Cheese, Meat and Fish - Review -

Abstract

The traditional methods for determining the quality of milk, cheese and meat are tedious and expensive, with a significant wastage of chemicals which pollute the environment. To overcome these disadvantages, the potential of near infrared spectrophotometry (NIR) for monitoring the quality of milk and meat has been evaluated by a number of researchers. While most studies indicate that NIR can be used to predict chemical composition of milk and meat, and to monitor the cutting-point during cheese manufacturing, one study demonstrated the potential of NIR to predict sensory characteristics (e.g. hardness and tenderness) of beef. These calibrations were developed on a small number of samples, limiting their value for adoption by the industries. Now that the sophisticated computer software is available, more robust calibrations need to be developed to monitor both chemical and physical characteristics of meat and meat products simultaneously.