FIT works on technology that measures the meat softness

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.

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