On Line Production of Meat Quality through use of NIR (Near InfaRed)

在人口不断增长的情况下，农业食品部门面临的挑战不仅是满足需求，还要满足消费者在质量、公共卫生要求、可持续性、更健康和新颖的食品-该项目旨在开发可行的在线技术，以量化肉类质量，确保更一致的产品，从而通过优化从肌肉到肉类过渡过程中的pH值和温度下降来提高产品一致性，并在一致的基础上提高产品质量。

The challenge to the agri-food sector amidst a growing population is to not only meet demand but to meet consumer demands in relation to quality, public health requirements, sustainability, healthier and novel foods - the project aims to develop viable on-line technologies to quantify meat quality and ensure a more consistent product and as such improve product consistency by optimising pH and temperature declines in the transition from muscle to meat and improve product quality on a consistent basis.