FOSS · Meat and processed-meat analysis

FoodScan™ 2 Meat

A dedicated NIR analyser for rapid compositional control of meat, minced meat, processed products, fish, and plant-based meat alternatives. It supports incoming inspection, recipe standardisation, batch control, and final-product verification.

Best suited for

Meat plants, sausage producers, mince and prepared-food manufacturers

Capabilities and controlled parameters

NIR spectroscopy (GOST ISO 12099-2017, AOAC 2007.04)
Global ANN calibrations for fat, moisture, protein, collagen, salt, and ash
Optional parameters include saturated fat, carbohydrates, energy, sodium, and water activity
Simultaneous CIE L*a*b colour measurement and batch-standardisation functionality
Typical analysis time is approximately 15–25 seconds depending on cup size, with minimal preparation of a homogenised sample
FOSS identifies FoodScan 2 Meat as an AOAC-approved NIR analyser for meat products

FOSS

Go deeper

A selection of materials to understand the method, compare instruments and choose the right lab configuration.

Meat laboratoryFoodScan 2 Meat: rapid analysis of meat and meat productsRead article Analyser selectionHow to choose a FOSS analyser for dairy, grain, feed, meat and cheeseRead article

LabLog

Implementation considerations

The final configuration depends on sample types, parameter ranges, throughput, accuracy requirements, and existing reference methods. Before proposing equipment, LabLog clarifies these factors and defines the supply scope, training, and method-verification plan.

How LabLog supports the project

01Capture requirements and compare suitable methods
02Configure the instrument, calibrations, and consumables
03Arrange official supply and commissioning
04Train operators in sample preparation and daily operation
05Provide service communication and repeat consumable supply