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Meat and Meat Products by FTNIR

FT-NIR spectroscopy can be used to rapidly analyze the composition of meat and meat products in under a minute. It can determine levels of key components like protein, fat, moisture, salt and collagen. This helps meat processors quality control raw materials and finished products to meet customer standards. Bruker offers FT-NIR spectrometers that can analyze minced meat with little sample prep in the lab or online during processing. Parameters analyzed include fat, water, protein, ash and salt content.

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42 views2 pages

Meat and Meat Products by FTNIR

FT-NIR spectroscopy can be used to rapidly analyze the composition of meat and meat products in under a minute. It can determine levels of key components like protein, fat, moisture, salt and collagen. This helps meat processors quality control raw materials and finished products to meet customer standards. Bruker offers FT-NIR spectrometers that can analyze minced meat with little sample prep in the lab or online during processing. Parameters analyzed include fat, water, protein, ash and salt content.

Uploaded by

Arif Sumon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Application Note AN N209

FT-NIR Quality Control of Meat and Meat Products

Meat comes - like all natural materials - in a wide range of At the push of a button, the analyzer evaluates your sample
variation. For the meat industry it is essential to know the and displays results for protein, fat, moisture, salt content and
composition of raw meat and other ingredients in order to other parameters simultaneously.
adapt the recipes for high quality sausages, salami, ham
or other types of meat products. In addition, the testing of The Bruker Meat Calibration Package contains methods for
intermediates as well as the finished goods before delivery to the analysis of raw meat as well as meat products like ham or
the end customer is a crucial step for consumer satisfaction. cooked and raw sausages.

With the growing global demand for meat and meat Parameters commonly analyzed with FT-NIR
products it can be a challenge to keep the standard quality ƒ Fat ƒ BEFFE*
requested by the customers. FT-NIR technology being able ƒ Water ƒ Ash
to provide analysis results in less than a minute has the ƒ Protein ƒ Salt
potential to complement or even substitute a wide range of ƒ Collagen ƒ pH Value
classical test methods for the quality assessment of meat Meat protein free of connective tissue protein
*

and meat products in the laboratory as well as online. (German: “bindegewebseiweißfreies Fleischeiweiß”)

Bruker Optics MPA II and TANGO are easy to use FT-NIR


spectrometers, which help you analyze the composition of
your sample with little to no sample preparation. The minced
meat or meat product is filled in either glass or disposable
polystyrene Petri dishes and placed on the integrating sphere
for measurement in reflection mode.

Benefits of FT-NIR technology

ƒ Rapid analysis results


ƒ Optimized product quality
ƒ Savings on raw material
ƒ Increased productivity
Water Content Protein Content

Fat Content Ash Content

FT-NIR Spectrometers: Bruker Optics offers various FT-NIR spectrometer models for lab, at-line and on-line applications:

TANGO MPA II MATRIX-F

Touch-screen operated FT-NIR analyzer Multi Purpose Analyzer for maximum Process monitoring with probes and
for routine use in the lab and atline. flexibility with ease-of-use. contact-less sensor heads.

Bruker Scientific LLC Bruker Optics GmbH & Co. KG Bruker Shanghai Ltd.
Billerica, MA · USA Ettlingen · Germany Shanghai · China
Phone +1 (978) 439-9899 Phone +49 (7243) 504-2000 Tel.: +86 21 51720-890
[email protected] [email protected] [email protected]

www.bruker.com/optics
Bruker Optics is continually improving its products and reserves the right to change specifications without notice.
© 2021 Bruker Optics BOPT-01

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