Analysis of Chemical Composition in Meat by Near Infrared (NIR) Spectroscopy (CAT#: STEM-ST-1525-CJ)

Near-infrared spectroscopy (NIRS) is a method that uses light between the visible and infrared wavelength ranges (approximately 800 – 2500 nm) and measures the absorption of light as a function of wavelength. The near-infrared light that interacts with the sample has specific wavelengths that are absorbed based on certain chemical bonds (e.g. C-H, O-H, S-H, and N-H) being present in the sample.

Food Chemistry; Biochemistry

1. Prepare samples.
2. Place the sample in the Near Infrared Spectroscopy.
2. Analyze data and identify samples.

• Sample: Molecules with C-H, O-H, S-H, and/or N-H bonds (Such as: Proteins, Peptide, Water, Alcohol, Fats, Oils, Hydrocarbons); Volatile Organics; Moisture; Fatty Acids; Solids; Carbohydrate; Liquids, etc.
• Equipment: Near Infrared (NIR) Spectroscopy

1. NIR is non-destructive, and requires little or no sample preparation.
2. NIR reflectance spectra can be used to quickly determine a material’s properties without altering the sample.
3. NIR can depending on wavelength penetrate up to 20 mm of a sample which makes NIR more effective for solid samples.
4. FTIR spectroscopy is, in principle, very similar to Near Infrared (NIR) spectroscopy, but works at longer wavelengths where the chemical information from the samples is more specific.