Laboratories
FoodScan™ 2
Meat Analyser
FoodScan 2 is a NIR meat analyser that provides fast, accurate and easy analysis of meat and processed meat products including parameters for your product labels, colour parameters and batch standardisation functionality.
Any type of ground or homogenised meat samples and plant-based meat alternatives
Fat, moisture, protein, collagen, saturated fat, carbohydrates, energy, salt, sodium, water activity and ash, plus colour measurement and batch standardisation functionality
Meatscan
MeatScan is typically used for at-line control of fat content in ground meat based production. Ideal as a low cost supplement to laboratory analysers
Any type of ground or homogenized meat sample
Fat & moisture
MeatMaster™ II
The smart-enabled MeatMaster™ II is the leading in-line fat analyser offering you unmatched accuracy for higher value creation than any other solution. Easy to integrate ‘in-line’ into production, scanning up to approx. 50 tons per hour. Standard options include measuring of fat content, weight determination and inspection for foreign objects.
Any type of raw meat, chilled or frozen. Packed or loose meat
Fat, weight & foreign object detection (metal, bone)
ProFoss™ 2
Poultry MDM
ProFoss™ 2 is a continuous in-line analyser for poultry MDM production
Poultry MDM
Fat, protein and moisture
Kjeltec™ 8100
Semi-automated distillation unit following the official Kjeldahl method
Nitrogen, protein and ammonia
Raw materials and finished products in food, feed and agriculture
Soxtec™ 8000
First fully automated Soxhlet for fast and safe crude and total fat analysis
Feed, feed ingredients, forage, pet food, food, food ingredients, grain, cereal, oil seeds, DDGS, meat, meat products, fish, fish products, dairy products, environmental products, and other industry products
Crude fat, total fat and extractable matter
Antibiotics
Incorrect or illegal use of antibiotics in livestock can lead to drug residues in meat and meat products which bear health risks for consumers. Additionally, the inappropriate use of antibiotics contributes to multiresistance of pathogen bacteria. Commission Regulation (EU) No 37/2010 sets allowable levels of antibiotics in foodstuff of animal origin, e.g. in meat (muscle): 100 μg/kg tetracyline, 500 μg/kg streptomycin, 150 μg/kg bacitracin and a zero tolerance for chloramphenicol.
Hormones and anabolics
Hormone and anabolic residues in meat can bear health risks for consumers. Therefore, in most countries the use of hormones and anabolics in livestock breeding is completely banned with exemptions for veterinary purposes.
Microorganisms such as listeria, salmonella, Campylobacter, E. coli or Staphylococcus aureus may cause foodborne diseases. Moreover, it is important to monitor typical spoilage organisms to reduce losses during production and to ensure the product’s stability until the declared shelf life.
Mycotoxins
Meat and meat products can be contaminated with ochratoxin A. This toxic secondary metabolite produced by moulds can accumulate in various agricultural products. Contamination of meat occurs when animals are fed with ochratoxin A contaminated feed. Contaminated meat may pose a risk to human health.