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On-line NIR for monitoring and control of fat in batches of meat trimmings
In the meat industry, the profit margins are small and…
5 March 2012 | By Jens Petter Wold, Nofima AS
In the meat industry, the profit margins are small and profitability depends on optimal utilisation of the carcasses. From slaughter to final product, the industry controls much of the production according to certain quality criteria such as muscle quality, fat and connective tissue content. One of the main products from…
