In just 1 minute, we analyze total lipids, water and protein activity in meat products.
“Practically, we were able to determine the concentration of the three main components in the meat. The water, the fat and also the protein content, being sure of the composition. You can start selling the product with a quality certificate”, explains researcher Luiz Alberto Colnago.
SpecFIT is beneficial for Brazilian livestock and is an evolution of the NMR technology, which was previously used to analyze only foods such as fruits and processed foods.
The quality analysis performed by SpecFIT on samples of meat products, which stands out nationally, may stand out even more worldwide.
FIT, in partnership with Embrapa, performs SpecFIT demonstrations at Agrishow 2022
EnglishPortuguêsEspañol FIT, in partnership with Embrapa, was present at Agrishow 2022, an event aimed at various production chains of Brazilian agriculture, including meat, fish farming
Analysis performed with SpecFIT on soy matrices is essential to meet China’s quality demand
English Português Español China’s new requirement, determined by the WTO in May this year, is that soybeans have an oil content between 20% and 22%
FIT works on technology that measures the meat softness
English Português Español FIT commercializes magnetic resonance technology to measure the content of lipids, protein and other components of meat products, and is now starting
Equipment measures soy protein and oil and helps in the sale of the grain
English Português Español Technology from Fine Instrument Technology in partnership with Embrapa Instrumentação also measures humidity and fatty acid content. The analysis technologies can help
MRI helps in the evaluation of meats
SpecFIT technology can streamline animal protein quality assessment Powerful magnets are used to produce a magnetic field that forces proton alignment. A radio frequency current
SpecFIT analyzes meat quality is created by Embrapa and startup FIT
English Português Español In just 1 minute, we analyze total lipids, water and protein activity in meat products. “Practically, we were able to determine the
