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. 2024 Oct 31;13(21):3501. doi: 10.3390/foods13213501

Table 3.

NIR test results for meat.

Sample Investigated Parameter Concentration Range Chemometrics Data References
Pre-Treatment, Regression R2 Root Mean Square Error
Beef—fresh Dry matter, % 21.5–26.8 1st der., SNV, DT, PLS 0.77 0.58 [123]
25.15 ± 1.22 1st der., 2nd der, MPLS 0.92 0.26 [79]
Moisture, % 59.6–72.9 MLR Grinder diameter (4 mm 8 mm)
0.75/0.81		 [67]
40.53–80.72 SNV, DT, PLS 0.72 2.18 [72]
Lipid, % 6.2–21.7 MLR. Grinder diameter (4 mm 8 mm)
0.73/0.88		 [67]
1.99 ± 1.20 1st der., 2nd der, MPLS 0.99 0.20 [79]
0.08–14.11 1st derivative, SNV, DT, PLS 0.93 1.00 [61]
0.43–46.03 SNV, DT, PLS 0.93 1.25 [72]
Ash, % 0.93–1.2 SNV, DT, PLS 0.66 0.03 [123]
1.00 ± 0.06 1st der., 2nd der, MPLS 0.86 0.09 [79]
Protein, % 18.1–20.7 MLR Grinder diameter (4 mm 8 mm)
0.23/0.27		 [67]
18.3–22.6 2nd der., PLS 0.82 0.48 [123]
10.36–23.84 1st der., PLS 0.89 0.99 [72]
22.16 ± 0.47 1st der., 2nd der, MPLS 0.99 0.20 [79]
Collagen, mg/100 g 0.31–1.9 2nd der., PLS 0.18 0.30 [123]
18.43 ± 5.30 1st der., 2nd der, MPLS 0.74 8.52 [79]
Fatty acids 1st derivative, SNV, DT, PLS [61]
Total Fatty acids, % 0.58–16.3 0.90 1.16
C16:0 101–4051 0.86 355
C18:0 89–3086 0.93 202
C18:1 n-9 123–5339 0.90 402
C18:2 n-6 62.0–502 0.70 57.0
C18:3 n-3 6.35–128 0.51 19.8
C20:4 n-6 11.9–115 0.49 14.6
C20:5 n-3 0.00–39.0 0.10 7.61
C22:5 n-3 0.00–86.8 0.11 15.1
C22:6 n-3s 0.00–11.3 0.16 2.03
Beef—fresh Total SFAs 216–8116 1st derivative, SNV, DT, PLS 0.90 14.2 [61]
Total MUFAs 185–7019 0.90 45.6
Total cis-MUFAs 163–6526 0.90 560
Total trans-MUFAs 8.4–545.6 0.78 514
Total CLAs 1.9–114 0.67 490
Total n-3 PUFAs 10.4–264 0.28 52.8
Total n-3 LC PUFAs 0.00–149 0.06 24.9
Total PUFA 148–955 0.71 105
Individual Fatty acids, mg/100 g 1st derivative, SNV, DT, PLS 0.86 355
Total CLAs, mg/100 g 1.9–114 2nd der., MPLS 0.67 14.2
Total PUFAs, mg/100 g 148–955 2nd der., MPLS 0.71 105
Beef—freeze-dried Dry matter, % 25.15 ± 1.22 1st der., 2nd der, MPLS 0.96 0.35 [79]
Lipid, % 1.99 ± 1.20 1st der., 2nd der, MPLS 0.99 0.13
IMF, % 0.88–8.48 SNV, DT, 1st der. PLS 0.94 0.39 [124]
Ash, % 1.00 ± 0.06 1st der., 2nd der, MPLS 0.44 0.03 [79]
Protein, % 22.16 ± 0.47 1st der., 2nd der, MPLS 0.85 0.33
Collagen, mg/100 g 18.43 ± 5.30 1st der., 2nd der, MPLS 0.56 3.05
Tenderness 2.0–7.2 SNV, DT, PLSM 0.981 0.353 [66]
Myoglobin (mg/g of muscle) 2.55–5.08 RS, PLSM 0.914 0.260
WHC (%of liquid expelled) 21.17–29.17 RS, PLSM 0.892 1.338
Total CLAs, mg/100 g 1.9–114 2nd der., MPLS 0.76 11.3 [61]
Total PUFAs, mg/100 g 148–955 2nd der., MPLS 0.78 84.9
Hydroxyproline, % 0.1–3.3 SNV, PLSR 0.89 0.25 [125]
L* 23.85–50.77 SNV, DT, PLSR 0.765 2.51 [69]
a* 4.63–27.02 SNV, DT, PLSR 0.878 2.51
b* 3.27–21.14 SGS, 1st der., SNV, PLSR 0.767 1.44
Hue 21.74–58.06 SGS, 1st der., SNV, PLSR 0.924 4.06
Chroma 6.19–32.43″ SGS, 1st der., SNV, PLSR 0.867 2.43
Fatty acids, % 1st derivative, SNV, DT, PLS [61]
Total Fatty acid 0.58–16.3 0.88 319
C16:0 101–4051 0.92 212
C18:0 89–3086 0.91 370
C18:1 n-9 123–5339 0.67 58.6
C18:2 n-6 62.0–502 0.67 16.4
Beef—freeze-dried C18:3 n-3 6.35–128 0.55 14.0 [61]
C20:4 n-6 11.9–115 0.17 6.55
C20:5 n-3 0.00–39.0 0.32 13.1
C22:5 n-3 0.00–86.8 0.22 1.74
C22:6 n-3 0.00–11.3 0.90 570
Total SFAs 216–8116 0.90 473
Total MUFAs 185–7019 0.90 457
Total cis-MUFAs 163–6526 0.79 50.4
Total trans-MUFAs 8.4–545.6 0.76 11.3
Total CLAs 1.9–114 0.47 37.9
Total n-3 PUFAs 10.4–264 0.25 24.8
Total n-3 LC PUFAs 0.00–149 0.78 84.9
Total PUFA 148–955 0.88 319
Adulteration with turkey meat 0–10% SNV, PLS Classification: 80.3% [126]
15–20% Classification: 85%
30–40% Classification: 90%
50% Classification: 100%
100% Classification: 100%
Ether extract, % 0.47–6.10 2nd der., PLS 0.82 0.44 [123]
Adulteration, % 0–35
0–35		 [127]
with pork RS, DA, PLS 0.9580 7.27 accuracy: 100%
with pork and duck MSC, SGS, DA, PLS 0.9569 9.27; accuracy: 9.27
with chicken 0–100% 1st der., PLS 0.99 3.5 [128]
with chicken and pork 0.93 4.7
Ox Protein, g/kg DM 588.7–851.0 MSC, 2nd der., PLS 0.874 20.33 [74]
Myoglobin, g/kg DM 17.7–37.0 MSC, 2nd der., PLS 0.440 3.45
Collagen, g/kg DM 5.7–21.3 2nd der., PLS 0.472 3.82
Ether extract, g/kg DM 92.2–359.8 MSC, 2nd der., PLS 0.924 16.22
Gross energy, MJ/kg DM 24.0–28.7 MSC, 2nd der., PLS 0.941 0.29
Dry matter, g/kg FM 271.0–339.1 RS, PLS 0.874 6.75 [74]
Ash, g/kg FM 31.7–57.7 RS, PLS 0.168 5.15
Hamburger meat Iron, mg/100 g 0.43–2.54 MC, 1st der., PLS 0.73 0.34 [129]
Calcium, mg/100 g 5.69–36.99 MC, MSC, 1st der., PLS 0.72 22.59
Potassium, mg/100 g 208.48–391.15 MC, MSC, 1st der., PLS 0.93 68.01
Sodium, mg/100 g 49.44–978.65 MC, MSC, 1st der., PLS 0.96 2.78
Pork Fat, % 2.58–3.15 MSC, 1st der., PLSR 0.767 0.087 [94]
Protein, % 19.15–23.01 MSC, 1st der., PLSR 0.757 0.405 [94]
22.2 ± 0.7 1st and 2nd der., PLS 0.57 0.49 [130]
Water, % 65.32–73.62 MSC, 1st der., PLSR 0.794 0.776 [94]
73.7 ± 1.5 1st and 2nd der., PLS 0.71 0.94 [130]
pH 5.06–5.98 MSC, 1st der., PLSR 0.824 0.104 [94]
pH ultimate 5.12–6.27 MSC, 1st der., PLS 0.70; 0.75 0.11; 0.11 [76]
Shear force, N 11.17–28.89 MSC, 1st der., PLSR 0.278 0.360 [94]
IMF, % 0.51–2.75 2nd der., MLR 0.35 0.36 [75]
0.1–4.3 2nd der., MPLS 0.70–0.86 0.26–0.36 [78]
Intact 32.4–51.1 PCA, 1st and 2nd der. SGS, PLS 0.33 4.0 [112]
IMF, g/kg
Moisture, %
Homogenized 694.3–713.0 PCA, 1st and 2nd der. SGS, PLS 0.66 3.1
IMF, g/kg
Moisture, %
IMF (g/kg) 0.22–7.12 n.i. 0.22; 0.33 1.09; 1.03 [76]
IMF, % 3.2 ± 1.8 1st and 2nd der., PLS 0.84 0.73 [130]
L* 38.6–63.35 PLS 0.84; 0.77 1.80; 2.02 [76]
a* (-) 1.78–4.67 MSC, PLS 0.75; 0.84 0.61; 0.61
b* 6.59–15.82 MSC, PLS 0.74; 0.81 1.14; 1.07
WBSF, N 25.87–62.03 MSC, 1st der., PLS 0.30; 0.25 4.98; 5.51
Tenderness PLS Accuracy 72%
Juiciness PLS Accuracy 73%
Fatty acids, % Normalization, 1st der., PLS [83]
SFA 34.5–45.9 0.98 0.36
MUFA 40.5–53.6 0.88 0.77
PUFA 7.0–20.9 0.96 0.54
16:0 20.3–26.2 0.88 0.39
18:0 10.7–17.6 0.94 0.32
Pork 18:1 37.1–49.1 0.92 0.59 [83]
18:2n-6 5.8–17.7 0.86 0.84
18:3n-3 0.01–4.02 0.76 0.33
LC-PUFA 0.78–2 0.88 0.09
TFA 0.3–2.3 0.83 0.12
in vivo [131]
C16:0 17.8–25.5 SNV, DT, 1st der., PLS 0.74 1.24
C18:0 6.9–12.5 SNV, DT, 1st der., PLS 0.72 0.67
C18:1 46.7–59.1 SNV, DT, 1st der., PLS 0.77 1.42
C18:2 6.5–10.2 SNV, DT, 2nd der., PLS 0.60 0.36
carcass
C16:0 17.8–25.5 SNV, DT, 1st der., PLS 0.87 0.82
C18:0 6.9–12.5 SNV, DT, 1st der., PLS 0.46 0.94
C18:1 46.7–59.1 SNV, DT, 1st der., PLS 0.80 1.48
C18:2 6.5–10.2 SNV, DT, 2nd der., PLS 0.31 0.55
Minced MSC, 2nd der., PLS [132]
L* 35.90–53.58 0.75 1.03
Myoglobin, mg/g 1.04–2.64 0.74 0.11
Hardness, N 2.68–20.31 0.74 0.99
Cohesiveness 0.17–0.39 0.79 0.02
Springiness, mm 0.52–2.15 0.79 0.08
Chewiness, N × mm 1.20–8.83 0.78 0.50
Intact
L* 35.90–53.58 MSC, 1st der., PLS 0.68 1.36
Myoglobin, mg/g 1.04–2.64 MSC, 2nd der., PLS 0.67 0.18
Hardness, N 2.68–20.31 MSC, 2nd der., PLS 0.80 1.00
Cohesiveness 0.17–0.39 MSC, 2nd der., PLS 0.61 0.03
Springiness, mm 0.52–2.15 MSC, 2nd der., PLS 0.60 0.17
Chewiness, N × mm 1.20–8.83 MSC, 2nd der., PLS 0.69 0.97
TBARS (malondialdehyde/kg) 0.16–0.68 MSC, HSI-PLS 0.932 0.0305 [91]
Lamb Moisture, % 72.0–78.6 SNV, DT, MSC, PCA, 2nd der., PLS 0.67 0.69 [96]
Fatty acid, mg/100 g C14:0 10.2–154.84 1st and 2nd der., GA-PLS 0.70 11.98 [88]
C16:0 170.52–1055 0.70 87.01
C16:1 7.8–56.7 0.63 5.43
C17:0 9.7–56.9″ 0.60 4.69
C17:1 4.4–23.1 0.55 2.32
C18:0 173.6–761.2 0.53 73.09
C18:1 c9 269.4–1503.4 0.69 128.31
C18:1 c11 8.42–30.7 0.73 2.01
C18:2 n-6 45.2–107.9 0.62 5.88
C18:2 c9 t11 5.70–81.0 0.68 7.10
C18:1 t11 20.5–197.09 0.61 21.10
C18:3 n-3 27.91–79.13 0.53 6.11
C20:4 14.39–30.92 0.40 2.30
C20:5 15.19–31.51 0.50 2.41
C22:5 16.23–26.89 0.47 1.57
C22:6 3.38–10.54 0.32 1.69
SFA 393.13–2065 0.60 192.21
MUFA 289.3–1678.5 0.60 168.72
PUFA 191–533.9 0.67 27.86
IMF, % 0.3–4.6 SNV, DT, MSC, PCA, 2nd der., PLS 0.84 0.41 [96]
3.49–18.54 1st and 2nd der., GA-PLS 0.69 1.6 [88]
1.2–6.79 MSC, PCA, PLS 0.79 0.38 [100]
Protein, % 53.49–84.33 2nd der., PLS 1.00 0.92 [98]
Fat, % 7.30–51.80 2nd der., PLS 1.00 0.43
Dry matter, % 90.55–95.92 2nd der., PLS 0.96 0.38
Ash, % 2.27–4.67 2nd der., PLS 0.97 0.15
K, mg/kg freeze-dried meat 8300–11,500 2nd der., PLS 0.86 600.00
P, mg/kg freeze-dried meat 5400–10,400 1st der., PLS 0.88 900.00
Na, mg/kg freeze-dried meat 960–1629 normalized, PLS 0.89 77.89
Mg, mg/kg freeze-dried meat 500–700 1st der., PLS 0.92 40.00
Fe, mg/kg freeze-dried meat 26.20–47.90 normalized, PLS 0.88 3.15
Zn, mg/kg freeze-dried meat 51.50–72.30 normalized, PLS 0.86 3.59
Mutton Rebound - 2nd der., SPA, PLS 0.94 0.05 [62]
Volatile basic nitrogen - MSC-UVE, PLS 0.74 1.81
Rabbit Fatty acid, % C14:0 1.66–3.12 1st and 2nd der., MSC, MPLS 0.21 0.26 [133]
C16:0 22.85–34.76 0.83 1.21
C16:1 cis n-7 0.91–6.83 0.77 0.64
C18:0 5.03–9.74 0.50 0.63
C18:1 n-9 18.52–30.18 0.84 1.26
C18:1 n-7 0.96–1.73 0.33 0.15
C18:2 n-6 14.99–41.19 0.91 2.08
C18:3 n-3 1.82–4.72 0.59 0.47
C20:1 0.19–0.53 0.08 0.07
C20:2 n-6 0.23–0.63 0.23 0.08
C20:3 n-6 0.15–0.47 0.54 0.04
C20:4 n-6 0.65–3.17 0.63 0.31
SFA 30.26–46.03 0.85 1.43
MUFA 20.81–37.21 0.83 1.81
PUFA 20.11–46.78 0.93 2.03
SFA 162–858 SNV, DT, 1st der., 2nd der., MPLS 0.96 32.2 [90]
MUFA 92–778 0.98 24.2
PUFA 143–568 0.83 37.2
n-6 PUFA 110–493 0.87 27.8
n-3 PUFA 23.6–82.2 0.50 7.87
Protein, % 18.1–26.3 SNV, DT, 1st der., 2nd der., MPLS 0.77 0.41
IMF, % 0.75–3.25 SNV, DT, 1st der., 2nd der., MPLS 0.98 0.07
Chicken Dry matter, % 20.45–26.43 RS, PLS 0.72 0.69 [134]
Moisture, % 73.57–79.55 RS, PLS 0.72 0.69
Protein, % 48.47–66.74 MSC, 2nd der., MPLS 0.86 2.012 [135]
13.89–19.4 RS, PLS 0.73 0.65 [134]
Fat, % 15.15–34.66 MSC, 2nd der., MPLS 0.93 1.723 [135]
Ash, % 7.67–11.08 MSC, 2nd der., MPLS 0.71 0.795
1.68–3.08 RS, PLS 0.74 0.19 [134]
Chicken L* 38.14–49.99 PLS 0.69 1.73 [97]
47.3–66.4 1st der., MPLS 0.74 2.3 [136]
46.08–63.91 RS, PLS 0.71 3.30 [71]
58.28–74.59 RS, PLS 0.84 1.40 [134]
pH 5.51–6.15 PLS 0.71 0.09 [97]
5.64–6.33 RS, PLS 0.58 0.24 [71]
6.35–6.7 RS, PLS 0.78 0.03 [134]
pHu 5.3–6.4 2nd der., MPLS 0.36 0.2 [136]
DFD n.i. Accuracy 77.78% [71]
Normal or PSE n.i. Accuracy 82.35% or 75.00%
a* −3.29–0.04 PLS 0.88 0.29 [97]
5.1–13.3 1st der., VN, MPLS 0.51 1.2 [136]
0.6–1.21 RS, PLS 0.72 0.08 [134]
b* −4.86–16.33 PLS 0.93 1.16 [97]
3.6–12.1 MPLS 0.55 1.3 [136]
14–21.95 RS, PLS 0.77 1.00 [134]
Ether extract, % 3.55–4.98 RS, PLS 0.83 0.18
Thawing loss, % 1.16–12.42 PLS 0.70 1.00 [97]
Cooking loss, % 13.36–29.18 PLS 0.76 1.88
Shear force, N 8.14–29.06 PLS 0.41 3.18
Drip loss, % 0.7–7.0 1st der., MPLS 0.73 0.8 [136]
Hen Protein, % 83.0–93.5 SNV-DT, 1st der., MPLS 0.91 0.74 [137]
Lipid, % 1.9–11.8 DT, 1st der., MPLS 0.99 0.24
Dry matter, % 91.8–94.8 DT, 1st der., MPLS 0.96 0.19
Ash, % 4.0–7.5 SNV, DT, 1st der., MPLS 0.05 0.65
Poultry hydroxyproline, % 0.4–1.5 SNV, PLS 0.82 0.11 [125]
Yak Classification 400–780 nm Grazing or Feedlot Yaks original, PLS-DA 0.870 0.521 [138]
SNV, PLS-DA 0.967 0.347
1st der., SNV, PLS-DA 0.829 0.590
2nd der., SNV, PLS-DA 0.795 0.724
780–2500 nm original, PLS-DA 0.844 0.738
SNV, PLS-DA 0.705 0.724
1st der., SNV, PLS-DA 0.975 0.478
2nd der., SNV, PLS-DA 0.958 0.429
Yak 400–2500 nm original, PLS-DA 0.861 0.548 [138]
SNV, PLS-DA 0.893 0.465
1st der., SNV, PLS-DA 0.904 0.481
2nd der., SNV, PLS-DA 0.989 0.449
Alpaca Classification Pork 0–50% SGS, SNV, MC, PLS 0.90 6.34 [139]
Chicken SGS, 1st der., MC, PLS 0.87 6.69
Beef SGS, 1st der., MC, PLS 0.88 5.11
Ostrich (freeze dried) Crude protein, % 85.45–93.93 2nd der., PLS 0.97 0.64 [140]
Fat, % 1.41–8.33 2nd der., PLS 0.99 0.18
Dry matter, % 94.53–99.37 2nd der., PLS 0.85 0.75
Ash, % 4.31–5.50 normalization, PLS 0.71 0.23
Meat-type classification Horse vs. beef vs. chicken vs. mutton vs. turkey vs. Pork (meat pieces) 2nd der., SNV, PCA, SVM-c Prediction Accuracy 38.1% [64]
Horse vs. beef vs. chicken vs. mutton vs. turkey vs. Pork (minced meat) Prediction Accuracy 42.9%
Horse vs. beef (meat pieces) Prediction Accuracy 62.5%
Horse vs. beef (minced meat) Prediction Accuracy 100.0%
Horse vs. chicken (meat pieces) Prediction Accuracy 87.5%
Horse vs. chicken (minced meat) Prediction Accuracy 75.0%
Horse vs. mutton (meat pieces) Prediction Accuracy 87.5%
Horse vs. mutton (minced meat) Prediction Accuracy 87.5%
Horse vs. turkey (meat pieces) Prediction Accuracy 100.0%
Horse vs. turkey (minced meat) Prediction Accuracy 75.0%
Horse vs. pork (meat pieces) Prediction Accuracy 75.0%
Horse vs. pork (minced meat) Prediction Accuracy 75.0%
Adulteration in Meat Chicken 0–100% 2nd der., SNV, PCA, PLS 0.85 13.83; RPD: 3.05
Mutton 0.94 7.52; RPD: 5.68
Pork 0.88 11.95; RPD: 2.19
All adulterated 5–50% 2nd der., PLS
2nd der., PLS
RS, PLS
2nd der., PLS
SNV, PLS
RS, PLS
2nd der., PLS, SNV, PLS
RS, PLS		 0.5348 0.1914 [141]
Lamb-pork 0.9381 0.0706
Lamb-chicken 0.9693 0.0490
Lamb-duck 0.9218 0.0782
Beef-pork 0.9207 0.0791
Beef-chicken 0.9542 0.0599
Beef-duck 0.9016 0.0872
Pork-chicken 0.9119 0.0842
Pork-duck 0.8932 0.1018