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Imprint
Development of a NIR-based measurement system for products made from white (part II)
Project
Project code: EIP-Agri-THÜ-2018-LI
Contract period: 01.01.2018
- 31.12.2020
Budget: 184,825 Euro
Purpose of research: Applied research
Keywords: food industry
The aim of the project is the development of an analysis system for the analysis of sausages and delicacies in the near infrared range on their ingredients. Examinations of the ingredient analysis (fat, fatty acids, protein, intramuscular fat depending on slaughter age) should be carried out. Based on the results of the funded preliminary project (2015 LFE 0001), an NIR-based quality assurance system will be developed. For the investigation both meat and sausage samples from turkey meat as well as delicatessen from the portfolio of Gönnataler turkey specialties will be examined. The device system to be developed should offer a high standard of product safety and contribute significantly to consumer protection. The system should be able to analyze the BIG7 of a meat and sausage product as well as additional parameters such as the total germ count and the starch content within a few seconds.
Section overview
Subjects
- Food Processing
