Near Infra-red (NIR) analytical method was applied to quantify fat, moisture, protein, and salt in meat products. To ensure an accurate analysis, the NIR analysis method was compared with Korean food standard codex method. Correlation coefficients were 0.961-0.997, and the ratio of standard error of prediction (SEP) with standard error of laboratory (SEL) were 1.01-1.32. Z-score and Q score were −0.02-0.95 and −0.27-0.15, respectively. A control chart was conducted for three meat products. Each control chart data consisted of fat, moisture, protein, and salt, and it was produced by NIR analysis. The control chart of meat products was used for quality control.

서 론
 재료 및 방법
  재료
  육가공제품의 균질화
  육가공제품의 근적외선을 이용한 일반성분 분석
  데이터유효성 검증
  관리도의 작성
 결과 및 고찰
  일반시험법과 근적외선분광분석법의 비교
  NIR을 이용한 일반성분 분석의 활용
 결 론
 Acknowledgment
 References

• 이동헌(국방기술품질원) | Donghun Lee
• 서준호(국방기술품질원) | Junho Seo
• 나강인(국방기술품질원) | Gangin Nah
• 홍성돈(국방기술품질원) | Seongdon Hong
• 이광근(동국대학교 식품생명공학과) | Kwang-Geun Lee Corresponding author