Quality assessment of meat

Salami segmentation for a refined analysis

Rapid, non-destructive and versatile methods

Multispectral imaging makes it possible to make numerous assessments of your meat in order for you to check the quality, authencity and safety.

• Muscle, fat, and meat color (Comparison to standard colorimetry [pdf])
• Muscle and fat distribution
• Meat spoilage
• Salami fermentation
• Color formation in fermented sausages
• Adulteration of beef and pork in raw meats
• Quality monitoring of continuous frying of meat
• Adulteration of minced beef with horse meat
• Rapid detection of frozen-then-thawed minced beef
• Rapid and Non-destructive Detection of Iron Porphyrin Content in Pork

Read also about

• VideometerLab
• VideometerLine
• How to detect beef spoilage and adulteration
• Color, color stability and texture in sausages and other meat products