New methods for analysis of factors affecting meat eating quality.

This chapter focuses on novel spectroscopic techniques for the analysis of important quality attributes of meat. On-line spectroscopic technology is highlighted. Besides describing the various techniques, problems involved in the implementation of such techniques are discussed, e.g. pitfalls in the calibration and prediction procedures, as well as problems in sampling for both spectroscopic and reference analysis. Possible future developments in the field are then reviewed.