NIR, one of spectrometry, is the advanced technique among non-destructive analysis for foods. NIR spectroscopy is based on energy absorption in wavelength range from 0.8 ㎛ to 2.5 ㎛ by overtone and combination tone of C-H, N-H, O-H functional groups, which are major components in foods. Compared with other tradtional chemical analysis, NIR requires no chemicals and no solvents. Also, NIR allows simple sample preparation, fast measurement, spontaneous analysis of numerous components, and repeated determination of the same sample. For using NIR in meat analysis, the effects of various factors, especially homogenity and temperature showed be minized. Since NIR measurements can be carried out by difference of energy input and energy output and can be influenced by such factors. By the reported paper, NIR analysis of raw meat allowed the reliable determination of chemical components and showed that moisture results revealed an excellent correlation coefficient, more than 0.95, protein of 0.90, and fat of 0.92, respectively. So, NIR is very useful as a tool for the meat analysis hereafter.