NIR spectroscopy applied to meat

Meat and meat products are an important source of protein, vitamins and minerals in the human diet. Therefore, quality control is one of the essential stages in their processing. Spectroscopy has emerged as an alternative to conventional quality study methods thanks to its speed, simplicity and ability to detect internal attributes. This post will address the applications of spectroscopy for the study of quality parameters in meat.

NIR spectroscopy applied to fruits and vegetables

Near infrared spectroscopy (NIR), which covers approximately 780 to 2500 nm, has many applications in the fruit and vegetables industry, and can be used to measure moisture, soluble solids content, water content, stiffness or presence of internal damage, among other parameters. In this post, the use of NIR spectroscopy for the measurement of different attributes in fruits and vegetables is reviewed.

NIR spectroscopy applied to the wine industry

Wine industry requires cheap, effective and fast measurement methods, which have led to the use of near infrared (NIR) spectroscopy as a technique for measuring quality parameters throughout the production process of this industry, from grapes to wine. Currently, the main application of NIR spectroscopy in the wine industry is associated to the measurement of alcohol. However, NIR technology offers much more possibilities, as it is detailed in this post.