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Determination of Moisture, Protein, Fat, and Calories in Raw Pork and Beef By Near Infrared Spectroscopy

✍ Scribed by ELAINE LANZA

Book ID
108806121
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
474 KB
Volume
48
Category
Article
ISSN
0022-1147

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## Abstract Near infrared (NIR) diffuse spectroscopy was used to determine the fat, moisture and protein contents in whole and ground farmed atlantic salmon fillets. A remote fibre‐optic probe was used for NIR measurements on 50 whole salmon fillets. The constituent ranges were: 91‐205 g kg^βˆ’1^ fat