Quantitative chemical techniques for the comprehensive determination
of FA involves solvent extraction of total lipids, followed by
conversion of fatty acids to their methyl esters and then analysis by GC
and Ag+-HPLC (Kramer, Hernandez, Cruz-Hernandez, Kraft, & Dugan,
2008). This procedure is costly and time-consuming and does not lend
itself to rapid on-line analysis of fatty acid profiles in meat. On the
contrary, near infrared reflectance (NIR) spectroscopy is a rapid and
non destructive method, neither requiring reagents nor producing
waste