Analysis of Meat and Meat Products using the DA 7250 NIR-SD Analyzer
For meat processors and producers of meat products it is critical to be able to monitor and control key nutritional parameters such as fat, moisture, protein, collagen and salt.

With Near Infrared (NIR) technology multi-constituent results are available in seconds rather than several hours as with many traditional chemical analysis methods. NIR instrument usage provide great values in production of mechanically separated poultry, ground meats, sausage and other meat products.