RAPID-DETERMINATION OF THE VALUE-DETERMIN ING CONSTITUENTS IN SAUSAGEPRODUCTS BY NEAR-INFRARED TRANSMISSION SPECTROSCOPY

A rapid method for the simultaneous determination of water, fat, crude protein, connective-tissue-protein and connective-tissue-protein free meat protein in sausage products with the help of near-infrared trans mission spectroscopy (NIT) is presented. The calibrations for the each constituent were achieved with the chemometric method ''partial least squares'' (PLS) and validated with the added samples. Correlation coe fficients between the reference methods and NIT were greater than or e qual to 0,95 for water, fat, crude protein and connective-tissue-prote in frei meat protein, and greater than or equal to 0,86 for connective -tissue-protein. The precision of NIT was comparable with the referenc e methods.