General In-line, non-contact distinction between pork, veal, beef, chicken, and lamb mince


An inspection system was demonstrated for classifying different types of minced meat. It was shown how a model was established with a limited data set to distinguish pig, veal, beef, chicken and lamb mince from each other in a non-contact and continuous manner. This was done using a hyperspectral line-scan camera active in the VIS area, a moving platform and a machine learning algorithm. Watch the video on this new achievement in the Living Lab Agrifood 4.0.

In-line, non-contact determination of ingredients (ENGLISH VIDEO)

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Simon Cool

Coordinator, Living Lab Agrifood Technology