Measurement of three constituent of minced meat: moisture, lipids, and protein

Measurement target: moisture, fat, protein of minced meat

• Measurement target: moisture 60-80% H2O, lipids 7-10%, protein 25-30%
• Merit of this measurement: Storage temperature can be set by controlling moisture, and quality control such as corrosion can be performed.
  In addition, by measuring lipids and proteins, data can be disclosed to consumers.
• Key point: Three constituent can be measured simultaneously with one unit.