The Case of the Costly Cuts: How NIR Trims Expenses and Carves Out Savings

Inside the glass-lined boardroom of Prime Cuts Incorporated, the company's CEO, Sir Loin of Wellington, stares at the spreadsheets before him, and his face turns blue. "We're producing more meat than ever, but if we keep using our traditional analysis methods, we'll be drowning in costs." "Perhaps we could reduce the testing frequency to stop the costs from skyrocketing," suggests Salvatore Monella. "Don't be ridiculous, Sal," shouted Sir Loin as his cheeks turned red with anger. "We can't let our quality slip, but we also can't afford to keep bleeding money. There has to be a better way."

Outside the boardroom, Patty, the porter, hears the commotion and has an idea. She had heard about the food detectives from her friend Poppa Passarelli from the Pasta Emporium and she decides to give them a call…

Meanwhile, as the detectives arrive in the detective's office, they are greeted by the scent of sweet spices. Eggcule is busy boiling something on the stove. "Ooh, that smells delicious, Eggcule. What is it?" asks Miss Mapple. "Golden Milk, it's almost ready," says Eggcule. "Golden Milk, what's that?" asks Nancy Beef. "It's essentially a turmeric latte that contains black pepper and a variety of warming spices like cinnamon and ginger. I've added a bit of honey, too, for sweetness. It's not only delicious but nutritious, too. You get all the benefits of the anti-inflammatory properties of the turmeric and the piperine from the black pepper assists with absorption, ensuring you maximize the drink's benefits," explains Eggcule. "I see you picked up a thing or two in India," says Shallot Holmes as the detectives take their seats and enjoy Eggcule's Golden Milk, and he regales them with his tales of India.

"How did your stomach cope in India Eggcule? Did you get the notorious Delhi belly?" asks Cornlumbo. "I was fine for the most part. I did have a little stomach upset on my third day, but it soon passed," explained Eggcule. "Why is it that travelers get diarrhea, yet the locals are fine," asks Cornlumbo. "Food and drinks are full of various microbes and local bacteria, which the locals are used to, and over time, their bodies build up a natural tolerance or immunity to many of the pathogens that might cause illness to a tourist," says Nancy Beef. "That's right, Nancy, but it doesn't mean that locals never get sick; it's just that their risk is lower because they've been exposed from a young age. In fact, this ties in nicely with a case we just received," says Holmes before explaining what he had been told by Patty, the porter. 

Holmes explains how the company is facing a dilemma: that business is booming, and with the increased demand, they have ramped up their operations. However, this growth came with a cost—quite literally. Nancy thinks she has a solution to their problems and volunteers to visit the client. 

How can NIR be the solution for Sr. Loin's case? 

Back in the boardroom, things are heating up. Sir Loin's temper flares higher with each useless proposal, and his face drains of all color, turning an ashen grey. As the air of tension thickens, there's a knock at the door. It's Nancy Beef. "Who are you?" asks Sir Loin. "I'm Nancy Beef from the food detectives; I hear you've got a problem," she says, her voice calm and reassuring. "Tell me everything."

Sir Loin explains the situation: how Prime Cuts has always relied on wet analysis, but now, with its rapid expansion, the costs are becoming unsustainable. "We need a way to analyze our meat products without breaking the bank," says Sir Loin.

"I've seen this before," says Nancy, leaning forward. "The solution you're looking for is NIR—Near-Infrared Spectroscopy." Sir Loin raises an eyebrow. "NIR? I've heard of it, but isn't the equipment incredibly expensive?"

"Yes, the initial investment can be significant," says Nancy, "but the return on investment is where the magic happens. NIR analysis will pay for itself over time; here's how."

Nancy pulls a device from her bag and sets it on the table. "This is an NIR analyzer, one of the most reliable tools in the market for meat production. With NIR technology, you can conduct rapid and non-destructive measurements of your products. Instead of spending hours in a lab with wet chemistry methods, you can measure key parameters like protein, fat, and moisture—you can install online analyzers directly on the production line for continuous real-time measurements or at-line analyzers that can handle manual batch sampling."

Nancy taps on a digital pad, bringing up a diagram on the large screen behind them. "These NIR analyzers can be installed throughout your production chain, from raw material intake to the final quality control step. NIR-Online will give you instant data to optimize your process, whether over a conveyor belt, in pipes for mechanically deboned meat, or inside machines like grinders or mixers."

How can NIR help reduce costs? 

Sir Loin leans back in his chair, intrigued. "So, how does it save us money?"

Nancy smiles. "Let's break it down. Right now, you're spending about €30,000 a year on wet chemistry techniques for just three daily measurements of fat and protein. With NIR, you can eliminate most of those costs, reduce analysis time, and increase sample throughput significantly. Over time, that adds up. For example, if you can control the lean-to-fat ratio more precisely in minced meat production, like sausages, you'll avoid unnecessary raw material waste. The profit margins increase, and the system pays for itself within months."

Nancy continues, "Plus, NIR can measure additional parameters like collagen, starch, protein, connective tissue protein (CTP), and other characteristics like pH value, color, water activity, and moisture content. This means more consistent production and less waste."

Sir Loin exchanges glances with his team. The thought of reducing costs while enhancing quality control sounds almost too good to be true. "And the equipment? Can it handle the demands of a large-scale operation like ours?"

"Absolutely," Nancy assures him. "These devices are built for tough environments. They have no moving parts, making them reliable even in high-speed production settings. Plus, they can be calibrated easily with your existing data, and once they're in place, they'll run smoothly with minimal maintenance. The bottom line is this—NIR isn't just a solution for today. It's an investment in the future of your production. You'll reduce costs, increase efficiency, and most importantly, maintain the high quality your customers expect."

Sir Loin takes a deep breath. The decision isn't easy, but he sees the benefits as he considers the numbers and potential. "Well… well done, Nancy, well done. You've saved my bacon! Let's do it," he says with a smile. "Let's implement NIR across our production."

Nancy accompanies Sir Loin to see the production site and advises on where best to install the equipment and can't help but feel a sense of satisfaction.

Another case solved!