The potential of Fourier transform infrared photoacoustic spectroscopy (FTIR-PAS) to examine successive layers of meat (beef and pork) was studied. Sample preparation for FTIR-PAS measurement was simple and nondestructive. Spectra of meat samples using the more conventional Attenuated Total Reflectance (ATR) accessory were also obtained for validation of the photoacoustic spectroscopy. Comparison of the photoacoustic and attenuated total reflectance spectra indicated that the PAS spectra were better resolved and more sensitive to moisture variation with respect to sample depth.
ASJC Scopus subject areas
- Food Science