InfraLab Meat Analyzer

InfraLab at-line or in the laboratory meat analyzer

Overview

The InfraLab Meat Analyzer is designed to give production and quality management personnel rapid access to reliable, repeatable and accurate data from meat samples collected from the process. InfraLab Meat Analyzer is a cost-effective viable alternative to the time consuming gravimetric or loss-on-drying methods used for moisture analysis, as well as the chemical methods used for measuring parameters such as fat or protein.

InfraLab takes less than 10 seconds to measure even for multi-component analysis and every measurement is stored in the substantial onboard memory, recording the measurement value and standard deviation for each parameter as well as who made the measurement and the time and date.

Each system is delivered with linear factory calibrations over the desired measurement range. The InfraLab can be used as a stand-alone device, networked to your factory network or incorporated into a LIMS network.

Quick Spec

Moisture range Fat range Protein range Collagen range
30-75 % 2-60% 9-33% 1-8%

Operating principle

The InfraLab Meat Analyzer works on the principle that moisture, fat absorbs a specific wavelength of light. By pulsing light at a different known wavelength and comparing the absorption rate to an internal reference it is possible to determine exactly by how much each wavelength is being absorbed. Using high-speed signal processing the algorithm converts the infrared signals into an output that is proportional to moisture, fat or protein content by means calibration curve. The measurement is unaffected by changes in process conditions such as particle size, temperature, ambient lighting and humidity changes.

Applications

The InfraLab Meat Analyzer is factory calibrated and ready for measurement in any meat processing factory.

  • InfraLab Meat Analyzer – moisture, fat, protein, collagen, collagen/protein ratio

 

 InfraLab Meat Analyzer: Fast Analysis of Fat, Protein, Moisture and Collagen

The InfraLab e-Series at-Line or bench-top meat Analyzer provides rapid accurate measurement of:

– Fat
– Moisture
– Protein
– Collagen
– Collagen/Protein Ratio

Virtually any raw meat product: beef, pork, lamb or poultry.

Easy-to-use, the InfraLab Meat Analyzer requires no special operator skills and takes just 10 seconds to make the analysis of parameters which are key to the efficient production of consistent batches. Accurate measurement of these parameters enables processors to:

– Achieve consistent quality
– Optimize batch fat values
– Reduce lean giveaway
– Replace laboratory testing
– Ensure supply chain satisfaction

Using multi-wavelength NIR reflection, the InfraLab does not require contact with the product sample. The sample dish containing the homogenised meat sample is placed on the turntable; the InfraLab automatically recognises that it has been placed there and begins the analysis. The InfraLab has its own substantial onboard data storage capacity of upto 10,000 sample files, but data can also be downloaded periodically to a USB memory stick or directly to a PC for analysis in a spreadsheet or other software. Alternatively, it connects via Ethernet to a PC where the data is stored and displayed and can also be integrated into a LIMS network.

The InfraLab e-Series has been designed to be used in a processing environment and features:

– Easy-to-clean design using robust materials
– Passcode protected user to log in access
– Rugged and robust construction able to withstand use in a production area

InfraLab has been independently tested and approved

The InfraLab is designed to be calibrated to your laboratory method such as AOAC Office Method 991.35 Fat (Crude). This means that you can enjoy laboratory accuracy without the costs, the chemicals or the time associated with lab methods. The InfraLab Meat Analyzer has undergone extensive testing internationally to ensure the integrity of results. On request, independent test results from a major internationally recognised food testing laboratory showing InfraLab compared to the following ISO methods are available:

– %Fat: ISO 1443:1973. Total fat (acid hydrolysis) method for Beef, Pork and Lamb
– %Moisture: ISO 1442:1997. Gravimetric Oven (sample mixed with sand to ensure effective loss in moisture
– %Protein: ISO 937:1986. Total Protein by Kjeldahl
– %Collagen: ISO 3496:1994. Total Collagen by Measuring Hydroxyproline amino acid content and multiply result by 8
– InfraLab has also been tested and awarded Aus-Meat approval: Aus-Meat approves the NDC InfraLab Meat Fat Analyser – 09-2012

To find out more about how the InfraLab could be incorporated into your quality strategy, or to learn more about the independent test results, please Contact Us.