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Quality checked: Meat Production

Our free poster gives a concise overview of quality control during meat processing. From raw material to intermediates to final products, learn about the analysis of essential parameters and the methods needed for quality assurance.

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The fundamentals covered include:

  • 1. Essentials in protein determination

  • 2. Tips for optimizing fat extraction

  • 3. NIR calibrations to analyze protein, fat, and moisture content in meat

  • 4. Relevant regulations for meat production

  • 5. Comparison of methods using standard reference material