Meat laboratory
FoodScan 2 Meat: rapid analysis of meat and meat products
In meat production, analysis speed directly affects formulation, yield and batch stability. FoodScan 2 Meat covers routine composition control from incoming raw material to finished product where waiting for classical lab methods is too slow.
What tasks it covers
FoodScan 2 Meat is used for meat raw materials, minced meat, sausage mixes, semi-finished products, finished products, and selected fish and plant-based meat-alternative tasks. Typical parameters include fat, moisture, protein, collagen, salt, ash and calculated values by product matrix.
Why it is more than a composition analyser
In the official FOSS range, FoodScan 2 Meat combines composition, CIE L*a*b colour and batch standardisation. This matters when a plant needs not only fat or moisture values, but also a consistent product from batch to batch.
Where the effect appears
Fast composition results help adjust recipes before a batch is released, keep mince stability, reduce overuse of expensive raw materials and investigate quality deviations faster.
FoodScan, NIRS DS3 or MeatScan: how to choose
If the main task is rapid routine control of meat products, FoodScan 2 Meat is usually the dedicated choice. If several industries and matrices must be covered, NIRS DS3 with additional calibrations should be considered. If the task is narrower — for example rapid fat standardisation in meat raw material — MeatScan can be compared separately.
Standards and result verification
For NIR methods in food and feed matrices, ISO 12099 and GOST ISO 12099-2017 provide the methodological framework. For meat tasks, the FOSS-stated AOAC approval for FoodScan 2 Meat is also important. In practice, calibrations still need to be verified on your products, raw materials and parameter ranges.
FAQ
FAQ
Does FoodScan 2 Meat replace the classical laboratory?+
It covers rapid routine control and helps make process decisions faster. However, calibrations and procedures must be verified with reference methods and the laboratory’s internal rules.
Sources and documents