Abstract

A system based on the use of principal component analysis has been devised for testing the identity and the homogeneity of the sample being analysed by a Meatspec analyser. The system checks that the spectral characteristics of the sample are consistent with the calibration in use and rejects any sub-sample which shows a deviation from the mean of all sub-samples greater than a previously defined specification. The use of principal component distances enabled the design of a system that can accommodate the development of new calibrations for different commodities or different analytes with little additional effort by the calibration developer. Results of the application of the system when analysing for fat, moisture and protein in beef and pork samples are presented for normal beef or pork samples and test samples containing deliberately generated non-homogenous characteristics.

© 1998 NIR Publications

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