Sausage Quality Inspection made easy

The use of the VideometerLab in the food industry has been expanding as technology and software continue to evolve. Initially used for color measurement and analysis, it has now become a valuable tool in determining the texture, water-holding capacity, and moisture content of various meat products. The texture and color development of salami during fermentation is another good application described by Flemming Møller. 

In a recent paper published in the Journal of Food Science and Technology, researchers combined the VideometerLab with chemometric modeling to predict the water-holding capacity and moisture content of cooked pork sausages. This approach offers a reliable and non-destructive method for assessing the quality of meat products.

This study highlights the potential of using the VideometerLab in food quality inspection, which is essential for ensuring that products meet the required standards and are safe for consumption. With the help of chemometric modeling, the VideometerLab can provide accurate and reliable predictions of important quality parameters, which can help manufacturers optimize their processes and improve product quality.

Moreover, the use of the VideometerLab in the food industry extends beyond meat products. It can be used to assess the quality of a wide range of food items, including fruits, vegetables, baked goods, and even beverages. With its ability to measure both color and texture, as well as the use of machine learning and chemometric modeling, the VideometerLab is a powerful tool for food quality control and inspection.

A recent paper now describes how the VideometerLab combined with chemometric modeling can model water-holding capacity and moisture content of cooked pork sausages in terms of quality inspection. 

Ma, F., Zhang, B., Wang, W., Li, P., Niu, X., Chen, C., & Zheng, L. (2017). Potential use of multispectral imaging technology to identify moisture content and water-holding capacity in cooked pork sausages. Journal of the Science of Food and Agriculture, 98(5), 1832–1838.