MENU

What NIR can tell us about sausage production

4. 10, 2017
作成者: Richard Batty, rbatty@foss.co.uk
Interview on the value of rapid tests for the improved production of sausages.
A red light normally means stop, but not in the case of infrared light used in routine analytical instruments where the easy and rapid tests provide an effective system for controlling production of meat products.

From checking raw material to final quality control, an NIR instrument is a versatile tool that adds value throughout the production cycle, for example, by getting fat content right from the start of the process and so avoiding costly re-work further downstream. “It becomes like a positive release system,” says FOSS Britain & Ireland sales manager, Richard Batty. 

See more in this video interview for In Focus, in which Batty shares his extensive experience with the use of near infrared (NIR) analysis in meat production.
 

MeatScan™ is an easy and fast solution for routine fat and moisture analysis. With MeatScan™ you can standardise the meat fat content in batches and avoid over use of expansive raw material. At the same time, you can control supplies by assessing meat fat content of incomming raw material.

MeatScan Pork Sample

Read more about FOSS MeatScan™ here.

See more industry-related articles and videos

さらに読み込む

Get the latest information about analysis trends in the meat industry

In order to subscribe to news from FOSS, you need to submit the requested information and join our FOSS knowledge community. We will process your personal data in accordance with our Privacy Policy.

Something went wrong!

Sorry, we were not able to send your form.
 
back to top icon
The content is hosted on YouTube.com (Third Party). By showing the content you accept the use of Marketing Cookies on Fossanalytics.com. You can change the settings anytime. To learn more, visit our Cookie Policy.