Meat & Meat Products
Aplicações
Analysis of Meat & Meat Products
With the growing global demand for meat and meat products it can be a challenge to keep the standard quality requested by the customers. Bruker’s advanced spectroscopy solutionscancomplement or even substitute a wide range of classical test methods for the quality assessment of meat and meat products in the laboratory as well as on-line.
FT-NIR spectroscopyis a proven analysis method for the determination of moisture, fat, protein and salt content in various types of meat and sausages.It is very fast with analysis times below 30 seconds, cost-effective and safe, since no hazardous chemicals are used. Today it is widely used in the food industry for non-destructive qualitative and quantitative analysis of raw materials, in-process materials, and finished products throughout the entire manufacturing processas well as for the compositional analysis of renderingproducts. FT-NIR can help to:
- produce a consistently high product quality
- make the most efficient use of valuable raw materials
- improve product efficiency and reduce downtime
