Optical properties of fresh meat types
The most apparent differences between fresh cutlets
and fresh minced meat is also seen in the reflectance spectra (it would be
more than doubtful, if not).
Both meat consistency and fat content are assumed to be the major components for relative
differences. The transition into the red domains is more sudden for minced meat, the peak at 580, 590 nm
is stronger expressed and the absorption in the lower domains of the visible light are larger. The confidence
bands show a consistent pattern for the differences,
hence, the differences are meat type related.
There are no obvious patterns in the near infrared wavelength, which are characteristically for
the meat type.