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Thüringer Ministerium für Infrastruktur und Landwirtschaft
Thuringia
Werner-Seelenbinder-Str. 8
99096 Erfurt
Website: External link to the authority
Development of a NIR-based measurement system for products made from white (Part II)
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.
The quality control of sausage products made from white meat (especially turkey) using NIR is basically possible. However, the ingredients in turkey meat (fat, protein, water content) vary depending on the age of the meat. The spectral properties of meat to sausage products are also different. The expansion of the sample pool (> 200) led to a significant improvement in the prediction accuracy of the calibration models for the quality parameters. The end device was further developed by the research partner for other sample groups / foods.
Food security, safety, quality, processing and nutrion
Rural development 2014-2020 for Operational Groups (in the sense of Art 56 of Reg.1305/2013)
Gönnataler Putenspezialitäten GmbH
Gönnabach 2
07778 Lehesten
Phone: 036425 55530
Email: luedke@goennataler-puten.de
2018
completed
102,449
2017 LFE 0001
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