FIT commercializes magnetic resonance technology to measure the content of lipids, protein and other components of meat products, and is now starting to develop the succulence and tenderness of the product. Refrigerators, butchers and meat boutiques are part of the potential market for the solution.
SpecFIT technology is already applied to various industries such as grain analysis. With the development it will be possible to evaluate the whole piece of meat, and not just samples, as in the traditional method.
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
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%
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
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
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