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Abstract
<p class="first" id="d757476e109">Meat and meat products are popular foods due to
their balanced nutritional nature
and their availability in a variety of forms. In recent years, due to an increase
in the consumer awareness regarding product quality and authenticity of food, rapid
and effective quality control systems have been sought by meat industries. Near-Infrared
(NIR) spectroscopy has been identified as a fast and cost-effective tool for estimating
various meat quality parameters as well as detecting adulteration. This review focusses
on the on/inline application of single and multiprobe NIR spectroscopy for the analysis
of meat and meat products starting from the year 1996 to 2017. The article gives a
brief description about the theory of NIR spectroscopy followed by its application
for meat and meat products analysis. A detailed discussion is provided on the various
studies regarding applications of NIR spectroscopy and specifically for on/inline
monitoring along with their advantages and disadvantages. Additionally, a brief description
has been given about the various chemometric techniques utilized in the mentioned
studies. Finally, it discusses challenges encountered and future prospects of the
technology. It is concluded that, advancements in the fields of NIR spectroscopy and
chemometrics have immensely increased the potential of the technology as a reliable
on/inline monitoring tool for the meat industry.
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