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Sponsored Article

NDC InfraLab benchtop meat analyser adds collagen to capabilities

19 March 2012

An extended range version of the

InfraLab e-Series Multi-component At-Line Meat Analyser from NDC Infrared Engineering has been developed to include the measurement of collagen, as well as fat, moisture and protein. The extended range InfraLab provides a measurement of collagen levels over a 1-8% concentration range.

Measuring the amount of collagen or collagenous material present in meat is important in meeting quality and legislative requirements. Collagen has traditionally been measured in meat samples using laboratory methods, which means that the sample has to be sent away for analysis, which slows the production process.

The InfraLab uses non-contacting multi-wavelength NIR technology for measurements of fat, moisture and protein. The new collagen measurement capability features a robust algorithm which quantifies the spectrum shifts in the NIR spectrum associated with changes in collagen content. Measurements can be made in just 10 seconds, and the analyzer can be located right next to the production line for fast turn-around of results, eliminating the delays associated with laboratory analysis.

NDC is exhibiting the InfraLab as well as its MM710e on-line near infrared analyzer at Foodex. Please visit stand number H298 for more details or visit: www.ndcinfrared.com/foods


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