Accordingly, research carried out “online”
– on a production line are a different group of
methods. This group includes methods of visible
and near-infrared reflectance or computer tomography
(including methods based on X-ray). The
most widely used method is near-infrared spectroscopy.
Another option which allows the assessment
of the texture of meat is the use of vision
systems – image analysis, which allows for a
broad assessment of the analyzed meat products:
their colour, shape, fat cover, loss during thermal
treatment and textural characteristics indirectly.