BRUKER FT-NIR Quality Control of Meat and Meat Products




Meat comes – like all natural materials – in a wide range of variation.

For the meat industry it is essential to know the composition of raw meat and other ingredients in order to adapt the recipes for high quality sausages, salami, ham or other types of meat products. In addition, the testing of intermediates as well as the finished goods before delivery to the end customer is a crucial step for consumer satisfaction.

With the growing global demand for meat and meat products it can be a challenge to keep the standard quality requested by the customers. FT-NIR technology being able to provide analysis results in less than a minute has the potential to complement 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 online.

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