Quality checked: Meat Production

The essentials of meat quality control

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.

The fundamentals covered include:

Essentials in protein determination
Tips for optimizing fat extraction
NIR calibrations to analyze protein, fat, and moisture content in meat
Relevant regulations for meat production
Comparison of methods using standard reference material

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