Near-infrared spectroscopy for quality indicators at all levels of the sector

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.

The advantages

  • Fast analysis in 4 working days
  • No deterioration of the product as the sample is taken from the back fat of the pig
  • Affordable compared with other methods
  • The laboratory is referenced by the Bleu-Blanc-Coeur Association

Using near infra-red spectroscopy to determine the quality of your products

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:

  • Pay for quality
  • Allocate according to quality
  • Harvest at the targeted quality
  • Screen for quality to select
  • And many more to come…

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.

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