NIR spectrometer for the QA of meat and sausage products
The NIR spectrometer mylab NIR-Analyzer MEAT enables fast, precise and non-destructive quality control of meat and sausage products.
The powerful, yet compact and very robust 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 products
The mylab NIR Analyzer MEAT is pre-calibrated for the quality control of minced or homogenized fresh meat as well as raw, scalded and cooked sausage from beef and pork.
The following provisions are implemented:
- Nutritional values (BIG 7) in accordance with EU Regulation 1169/2011: calorific value in kJ and kcal, fat, saturated fatty acids,
Carbohydrates, of which sugar, protein, fat - 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 .
Product specifications
NIR spectrometer mylab NIR analyzer MEAT
Product no.PR6101
Product name: mylab NIR- Analyzer MEAT
Product scope: 1x mylab NIR analyzer MEAT incl. software and calibration models, 1x power supply unit, 1x power cable, 1x replacement lamp, 5x Petri dish made of special glass, 2x replacement dust filters; 1x operating manual;
Appliance dimensions: L 34 cm x W 24 cm x H 32 cm
Weight: 5.5 kg, 10.2 kg incl. Packing
Parameters: Determination of 21 parameters for meat and sausage products
- BIG 7 (according to EU-VO 1169/2011)
- pH value
- aW value
- BEFFE
- BEFFE in FE
- Extraneous water (via spring number) & others
The basic calibration covers the product groups fresh meat, raw sausage, scalded sausage and cooked sausage of beef and pork.
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 compact but powerful mylab NIR-Analyzer MEAT NIR spectrometer 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, the NIR spectrometer is the ideal choice for meat and sausage producers who want to maintain the highest quality standards. The mylab NIR Analyzer MEAT impresses with its price-performance ratio.