Near-infrared measurements have many qualities: speedy, non-destructive, solvent-free and affordable. They can be performed in large quantities to ensure that quality is always up to the mark.
These analyses are performed using pork fat and make it possible to know the nutritional quality of your meat, particularly its Omega 3 content.
If quality is an essential criterion in your projects, we can help you to develop specific infrared calibrations. A calibration makes it possible to convert a spectral image into analysis criteria enabling you to take the right decisions. There are many applications:
Establishing a calibration requires a rigorous experimental approach. Our expertise in the field of infrared applied to agricultural science enables us to approach your projects with peace of mind.