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Development of a NIR-based quality control in the production of sausages made from poultry meat - a preliminary test


Thüringer Ministerium für Infrastruktur und Landwirtschaft

Federal State



Werner-Seelenbinder-Str. 8
99096 Erfurt

Website: External link to the authority

Project Title

Development of a NIR-based quality control in the production of sausages made from poultry meat - a preliminary test

Project description

This project examined whether the quality check of sausage products made from white meat (on the example of turkey meat) using near infrared (NIR) spectroscopy is basically possible. The objective was to create the basics and a data set for the development of an NIR-based measurement system for quality monitoring in sausage production. For this purpose, preliminary investigations were carried out on the spectral properties of turkey meat as well as sausage and delicatessen products in the near infrared range (wavelengths between 950-2850 nm). Already in this sub-project, important decisions were made on topics that are decisive for the subsequent device development (wavelength range, spectrometer type, lighting and possible white balance). The end device was developed in the following project.

Results focusing on practiceorientation

In the project it was shown that a quality control of sausage products from white meat (especially turkey) by means of NIRS is basically possible. In the course of the project, 144 sausage and meat samples were spectrally examined in the wavelength range between 950-2850 mm. All measured samples were subjected to a complete chemical content analysis. Both the recorded spectral data and the results of the chemical analysis formed the basis for a database. By means this database, it was possible to develop prediction models for each parameter of the BIG7 that showed sufficient accuracy. In addition to the BIG7 parameters (nutritional value, carbohydrates, sugars, fat, saturated fatty acids, protein and salt), models for the parameters pH-value, aW-value, BEFFE and total germ count could also be created.

Key words

Food security, safety, quality, processing and nutrion

Main funding source

Rural development 2014-2020 for Operational Groups (in the sense of Art 56 of Reg.1305/2013)

OG contact information

Gönnataler Putenspezialitäten GmbH
Gönnabach 2
07778 Lehesten

Phone: +49 (0) 36425 55530

Email: luedke@goennataler-puten.de

Type of OG partners

  • Farmer
  • Researcher
  • Industry

Begin of project


Project status


Total budget applied for in EUR


Further information

2015 LFE 0001

Link 1

Project poster

Link 2

Gönnataler Putenspezialitäten



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