Prediction of Peking duck intramuscle fat content by near-infrared spectroscopy.

Peking duck is the most representative of the meat-type duck breed, and it is also one of the most popular meats in Asia. Few studies were reported on the fast assessment of duck meat quality. This study aimed to develop a fast measuring of duck fat content by using the near-infrared spectroscopy (NIRS) method.

[Nondestructive analysis of protein and fat in whole-kernel soybean by NIR].

Near-infrared diffusion reflectance spectroscopy is a fast technique that can provide component information about intact soybean samples. We have combined this technique with partial least-squares (PLS) regression to perform a quantitative determination of protein and fat contents in soybean samples. In calibration set, the NIR model determination coefficient R2 of protein and fat is 0.

[A basic research to share Fourier transform near-infrared spectrum information resource].

A method to share the information resource in the database of Fourier transform near-infrared(FTNIR) spectrum information of agricultural products and utilize the spectrum information sufficiently is explored in this paper. Mapping spectrum information from one instrument to another is studied to express the spectrum information accurately between the instruments. Then mapping spectrum information is used to establish a mathematical model of quantitative analysis without including standard samples.