many areas such as health assessment, nutritional labelling,
food regulations and consumer protection for public
health. While laboratory based chemical methods are available
for accurate fat content determination, there is a
demand for rapid in-line and low-cost determination of
the fat content in meat products. This will provide a
responsive control mechanism and efficient quality control
system in meat processes where fat is added in different
ratios to produce a variety of products. Monin (1998) discussed
methods for predicting technological and sensory
qualities, applicable to fresh intact meat, for use in industry