[Prediction of water holding capacity of fresh pork using near infrared spectroscopy].

Water holding capacity (WHC) is an important quality characteristic of fresh pork. It is necessary to determinate it by a rapid and nondestructive method in order to reduce the loss of meat. Near infrared spectroscopy as a new method was proposed for rapid and nondestructive measurement of WHC of vacuum-packed pork loin.

A noninvasive near infrared system for detection of platelet components contaminated with bacteria.

Background: Platelet (PLT) transfusion-associated bacterial sepsis has remained a substantial patient risk, primarily due to lacking effective and point-of-issue measures to detect bacterial contamination. This study describes near infrared (NIR) spectroscopy to examine inoculated PLTs without sampling within a few seconds.

Study Design And Methods: This study evaluated apheresis PLTs inoculated with low concentrations of Bacillus cereus and Staphylococcus epidermidis, comparing with sterile bags.