Characterization of beef and pork using fourier-transform infrared photoacoustic spectroscopy

Research output: Contribution to journalArticlepeer-review


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.

Original languageEnglish (US)
Pages (from-to)402-409
Number of pages8
JournalLWT - Food Science and Technology
Issue number6
StatePublished - Jan 1 2001
Externally publishedYes

ASJC Scopus subject areas

  • Food Science

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