Investigation of Meat Quality Characteristics using by Spectroscopic Methods in Visible Region

NIR을 이용하여 시간 변화에 따른 소 등심육의 부위별 특성 조사

  • Maeng, Gab-Joo (Department of IT Engineering, The Graduate School of Mokwon University) ;
  • Hwang, Dae-Seok (The Research Institute of Advanced Multimedia Technology, Mokwon University) ;
  • Lee, Young-Woo (Department of Electronic Engineering, Mokwon University)
  • 맹갑주 (목원대학교 대학원 IT공학과) ;
  • 황대석 (목원대학교 IT공학연구소) ;
  • 이영우 (목원대학교 전자공학과)
  • Published : 2007.10.26


We investigated characteristics of meat quality using by spectroscopic methods in visible region. Characteristics of beef muscle quality was measured by using spectrum analysis. We take the 3 samples of meat, and each sample has 3 measuring point. Also each measured samples has alternate thawing time(the state of frozen meat, thawing 20 minute and thawing 40 minute in the room temperature). As a results of experiments, measured intensity has changed by distributions of Myoglobin in meat muscles. And we can distinction the and characteristics of meat quality by distributions of lean meat and fat.