Sausage Quality Inspection made easy
VideometerLab has traditionally been used to measure the color and color stability of sausages and other meat products. Texture and color development of salami during fermentation is another good application described by Flemming Møller.
A recent paper now describes how VidoemeterLab 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.