[en] The aim of this study was to investigate the use of the NIR spectroscopy for on-line prediction of technological and organoleptic properties of beef in slaughterhouse. In this work, two different fibre optic probes - transmission and reflection - were compared. It can be concluded from this experiment when applied on-line that when applied on-line the NIR spectroscopy prediction of several meat quality parameters can be at less equal to those obtained directly on meat samples in the laboratory. Nevertheless, the performances varied according to the acquisition mode: the reflection and the transmission showing potentialities for prediction of colour and drip loss respectively. Before direct application on slaughterline for early meat quality prediction, the technique needs further adaptations in order to reduce the time of spectra acquisition and treatment.