Meat

Rapid, non-destructive and versatile assessment of meat quality, authenticity, 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