In vivo applications of near infrared spectroscopy reported by several authors for the measurement of traits related to meat quality
| Application . | Wavelength range (nm) . | Mode . | References . |
|---|---|---|---|
| Fatty acids profile in live Iberian pig | 350–2500 | R | Pérez-Marín et al. (2009) |
| Iberian pig carcass | 1600–2400 | MEMS | Zamora-Rojas et al. (2012) |
| In situ analysis Iberian pig skin tissue | 1150–1850 | Fibre optic | Zamora-Rojas et al. (2013a,b) |
| Properties pig skin epidermis and dermis | 1150–2250 | T | Zamora-Rojas et al. (2013a,b) |
| Classification of tissues (e.g. lean vs. fat) through the skin | 700–2500 | R | Roberts et al. (2017) |
| Pork belly fat | 760–1040 | T | Wold et al. (2016) |
| Subcutaneous fat in pigs | 350–2500 | R | Prieto et al. (2018) |
| Application . | Wavelength range (nm) . | Mode . | References . |
|---|---|---|---|
| Fatty acids profile in live Iberian pig | 350–2500 | R | Pérez-Marín et al. (2009) |
| Iberian pig carcass | 1600–2400 | MEMS | Zamora-Rojas et al. (2012) |
| In situ analysis Iberian pig skin tissue | 1150–1850 | Fibre optic | Zamora-Rojas et al. (2013a,b) |
| Properties pig skin epidermis and dermis | 1150–2250 | T | Zamora-Rojas et al. (2013a,b) |
| Classification of tissues (e.g. lean vs. fat) through the skin | 700–2500 | R | Roberts et al. (2017) |
| Pork belly fat | 760–1040 | T | Wold et al. (2016) |
| Subcutaneous fat in pigs | 350–2500 | R | Prieto et al. (2018) |
R, reflectance; T, transmission.
In vivo applications of near infrared spectroscopy reported by several authors for the measurement of traits related to meat quality
| Application . | Wavelength range (nm) . | Mode . | References . |
|---|---|---|---|
| Fatty acids profile in live Iberian pig | 350–2500 | R | Pérez-Marín et al. (2009) |
| Iberian pig carcass | 1600–2400 | MEMS | Zamora-Rojas et al. (2012) |
| In situ analysis Iberian pig skin tissue | 1150–1850 | Fibre optic | Zamora-Rojas et al. (2013a,b) |
| Properties pig skin epidermis and dermis | 1150–2250 | T | Zamora-Rojas et al. (2013a,b) |
| Classification of tissues (e.g. lean vs. fat) through the skin | 700–2500 | R | Roberts et al. (2017) |
| Pork belly fat | 760–1040 | T | Wold et al. (2016) |
| Subcutaneous fat in pigs | 350–2500 | R | Prieto et al. (2018) |
| Application . | Wavelength range (nm) . | Mode . | References . |
|---|---|---|---|
| Fatty acids profile in live Iberian pig | 350–2500 | R | Pérez-Marín et al. (2009) |
| Iberian pig carcass | 1600–2400 | MEMS | Zamora-Rojas et al. (2012) |
| In situ analysis Iberian pig skin tissue | 1150–1850 | Fibre optic | Zamora-Rojas et al. (2013a,b) |
| Properties pig skin epidermis and dermis | 1150–2250 | T | Zamora-Rojas et al. (2013a,b) |
| Classification of tissues (e.g. lean vs. fat) through the skin | 700–2500 | R | Roberts et al. (2017) |
| Pork belly fat | 760–1040 | T | Wold et al. (2016) |
| Subcutaneous fat in pigs | 350–2500 | R | Prieto et al. (2018) |
R, reflectance; T, transmission.
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