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VideometerLab technology used for frozen-then-thawed minced beef classification

VideometerLab technology used for frozen-then-thawed minced beef classification

An article comparing multispectral imaging and FTIR spectroscopy for frozen-then-thawed minced beef classification

Using a VideometerLab the Agricultural University of Athens has shown a 100% overall correct classification foridentifying frozen-then-thawed minced beef labeled as fresh.

03 November 2017/Author: Hildur Einarsdottir/Number of views (241)/Comments (0)/
Categories: Application
Cooked pork sausage quality

Cooked pork sausage quality

Moisture content and water-holding capacity in cooked pork sausages determined using a VideometerLab

A new study utilizes the VideometerLab to determine the moisture content and water -holding capacity of cooked pork sausages.

12 September 2017/Author: Hildur Einarsdottir/Number of views (321)/Comments (0)/
Categories: Application
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