Near infrared spectroscopy (NIRS) is a spectroscopic method which uses the near infrared region of the electromagnetic spectrum (usually from about 800?2,500 nm). The given summary describes various applications of the NIRS technique in the meat industry for the findings of quantitative parameters, but also in the appraisal of meat quality from the point of view of technological and sensory parameters. The NIRS technique, in comparison with classical methods, exceeds in speed, simultaneity, non-destructive measurement of samples, a great potential for on-line analysis and all these without using chemicals.Near infrared spectroscopy (NIRS) is a spectroscopic method which uses the near infrared region of the electromagnetic spectrum (usually from about 800?2,500 nm). The given summary describes various applications of the NIRS technique in the meat industry for the findings of quantitative parameters, but also in the appraisal of meat quality from the point of view of technological and sensory parameters. The NIRS technique, in comparison with classical methods, exceeds in speed, simultaneity, non-destructive measurement of samples, a great potential for on-line analysis and all these without using chemicals
