Fast QA of meat and sausage products
The mylab NIR Analyzer MEAT enables fast, precise and non-destructive quality control of meat and sausage products.
The device is ideal for use in incoming goods, production and outgoing goods.
Applications range from raw material testing, recipe control and product development to quality assurance of end products.
The mylab NIR-Analyzer MEAT is calibrated for products such as minced or homogenized fresh meat as well as raw, scalded and cooked sausage from beef and pork.
Pre-calibrated parameters for sausage and meat
The mylab NIR Analyzer MEAT is pre-calibrated for products such as minced or homogenized fresh meat as well as raw, cooked and boiled beef and pork sausage.
The following provisions are implemented:
- Nutritional values (BIG 7): Fat, saturated fatty acids, carbohydrates, sugar, protein, salt according to EU Regulation 1169/2011
- Dry matter, organic dry matter, water, extraneous water, ash
- Fat-protein ratio, water-protein ratio
- BEFFE (connective tissue protein) and BEFFE in the FE
- pH value, aw value
- Hydroxyproline
Our team of experts will carry out further calibrations and adaptations to specific products for you at low cost. If laboratory analyses are required, these can be carried out in our accredited test laboratory for foodstuffs .
Application Note
Chapter: Training the mylab-NIR-Analyzer for Analysis of Meat and Meat Products
The mylab NIR-Analyzer was trained on 650 samples of meat and meat products to analyze the following parameters: fat, saturated fats, dry matter, sugar, ash, protein, MPDCP (meat protein devoid of connective tissue protein), water activity (aw-value), pH value, and salt.
The reference analyses were conducted by the accredited Prueflabor-fuer-Lebensmitteluntersuchungen as mentioned earlier Table 1 provides an overview of the range of values for the “Meat and Meat Products” dataset, including the deviations and coefficients of determination for NIRS measurements compared to reference analysis (…).
Offers and support
Our team of product specialists is at your disposal for questions and quotations.
When integrating and maintaining the mylab NIR analyzer, use the integrated Ethernet port for quick and uncomplicated assistance.
Your contact person
Alexander Mücke, Product Manager
phone +49 3603 – 833 193
Conclusion
The mylab NIR Analyzer MEAT offers a fast, accurate and cost-effective solution for meat and sausage quality control and production monitoring in the meat industry. With its versatile functions and customization options, it is the ideal choice for meat and sausage producers who want to maintain the highest quality standards.