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 solutions can 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 on-line.
FT-NIR spectroscopy is 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 process as well as for the compositional analysis of rendering products. FT-NIR can help to: