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Online sensors for quality control of meat and derivative products

The variability of meat sources, as well as the composition and technological properties of the portions, make the industries control the process and quality offline and usually by empirical methods. This creates temporary inefficiencies that affect performance and product quality and safety.

The application of online optical sensor technologies allows the improvement of process control, which helps to adjust manufacturing conditions in real time. The characteristics of fiber optic sensors (non-destructive, easily installable and maintained) make them an ideal control instrument.

Improving the efficiency of the food manufacturing process through the use of optical sensors allows us to:

  • Reduce waste, production cycle and costs: savings in raw materials and energy.
  • Increase the performance, consistency and quality of the final products
Applications
  • Development of optical technologies for food processing control: breakage time or chopped; Extrusion or chopped intensity.
  • Optimization and automation of technological processes in the meat industry
  • Improvement of the quality, consistency and performance of raw materials and final products.
  • Study of the functional and technological properties of meats using optical methods: collagen content, pH and rancidity.
  • Study of the functionality of different sources of collagen and derived peptides depending on the proteolysis methods used.
  • Study of optical properties in meat and meat products.