FT-NIR Analaysis for Meat & Poultry - Brochure

Quality assurance in meat production is critical for price and brand production as well as for safeguarding human health. The financial consequences of product recall as well as the implications of poor quality in today’s social media environment can have devastating effects for meat companies. Increased health awareness has made testing for fat and fatty acids especially important for meat producers. There is a demand for new quality control methods for testing sausage, poultry, ground beef, and other meat products. Traditional methods for monitoring parameters of interest include HPLC, GC, and wet chemistry. These methods are labor intensive, time-consuming, ill-suited for large scale testing, can only measure one parameter at a time, and can require the use of expensive solvents and reagents.