Near Infrared technology is quick and chemical-free technique leveraged by meat processors around the world to measure the protein, moisture, ash, fat, and other constituent quantities in a given product. Ultimately, measuring these values in rendered meat is critical to avoid giving away lean high-value meat or overpaying for inferior received quality renders. In this webinar, we will address the value of NIR analysis for these measurements, and the value of innovative calibration techniques that allow the combination of many different products into a single calibration. Topically, this webinar is relevant for processors of all levels of meat consumption – from human consumption, to petfood grade, to livestock feed.
David Honigs, Ph.D
Field Applications Scientist