MEASUREMENT OF THE COMPONENTS IN MEAT PATTIES BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY

Near infrared calibrations have been derived and used routinely in the measurement of fat, moisture, protein, collagen free protein and starch in meat patties. The lower standard error of prediction (SEP) values for moisture, protein, fat and starch content determination were recorded with the first derivative calibration than with those of the second derivative treatment. The prediction for the moisture and protein content determinations with first derivative transforms were satisfactory, the correlation coefficients (r) being 0.99 and 0.98, respectively. Determining the fat content with both first and second derivative data showed excellent results, r amounting to more than 0.99. The result obtained for the starch and collagen free protein (CFP) content determination with the first derivative calibration, as well as with the second derivative treatment, showed a deviation from the chemical data and r was less than 0.97 in both cases. It is recommended that a sample preparation, such as demoisturizing or defatting, is needed to get a high correspondence with reference methods for starch and hydroxyproline determination in meat patties.