Meat and fish inspection

A clean separation of meat and cartilage or of meat and bone is not easy. When processing high-quality foods (such as meat or fish), the outstanding quality and purity of the products are important. In order to achieve a high quality standard, more accurate measurement methods are required which go beyond a standard inspection in the visible range (~ 400-700 nm).

LuxFlux developed a sensor for inspecting special foods that can be embedded inline into the production process. With our industrial technology, it is possible to quickly and effectively detect unwanted in-house by-products (such as cartilage, fat, skin, bones, scales or fish bones), color changes (freshness condition) and impurities. Our software makes it also possible to measure the (exact?) water content in the product. For certain foods (such as fish) a certain amount of added foreign water is allowed (up to 5%). If a manufacturer in Germany exceeds the specified quantity, he is obliged to mark the distinction (number, amount) on the packaging of the product. However, the addition of foreign water should not be confused with the protective water glaze of frozen animal products (this may contain up to 20% water). In both cases it is important that the weight of “pure” food (before the addition of water) is clearly visible to the consumer.

The LuxFlux.Software is a system that can identify and expose all imperfections and the slightest impurities in any material. In contrast to common samples, which in turn require higher costs and more time, LuxFlux offers a suitable alternative. We rely on hyperspectral technologies that enable a complete, fast and non-contact measurement in the process.

Our software enables more efficient work in the food industry. Optimizing the analysis, inspection, and sorting process ensures a high standard of quality. It ultimately facilitates the customer’s buying decision while protecting the consumer and enhancing the reputation of their own brand.