Fourier Transform Middle Infrared Spectrometry (FT-MIR) as a prediction tool for quality parameters of meat and egg products. Ghent University
In this project the potential is verified by Fourier Transform mid-infrared spectrometry (FT-MIR) as predictietool for the overall composition and quality parameters on meat and egg products. If quality parameters will fatty acid, fat quality, Feder Number, water activity and salt content can be determined. These parameters are currently being determined by spectrophotometric, titrimetric, and chromatographic methods, all of which are either ...