Japan QS-3201Meat freshness testerProduct Introduction：

An instrument suitable for rapid testing of freshness K values in fish, seafood, and meat categories.

This product utilizes electrophoresis separation technology to separate key energy metabolites in the sample tissue of the object being measured, such as adenosine triphosphate (ATP) and adenosine diphosphate (ADP). It also separates products representing fu factors, such as hypoxanthine nucleoside (HxR) and hypoxanthine (Hx). The decomposition metabolites of adenosine triphosphate (ATP) showed significant grading after UV irradiation, which was identified in a short period of time and quickly analyzed using specialized image analysis methods to calculate the K value representing the freshness of the sample.

Japan QS-3201Meat freshness testerInstrument features:

1. The instrument design is compact, easy to operate, and does not require special professional operating skills;

2. Fast analysis, with the entire analysis time including sample pretreatment not exceeding 10 minutes

3. Doing multiple can analyze 5 samples simultaneously

4. Each test sample is compared with safe and environmentally friendly reagents, with low analysis costs

5. Directly analyze the K value to determine the freshness of the sample.

6. Specialized software can automatically calculate, display, and output data

7. Suitable for meat (fresh and frozen), the test results are not affected by the sample location and have high accuracy.

Application areas:

1. Meat industry: freshness monitoring and control of fish, seafood, and livestock samples.

2. Food processing industry: quality control of raw materials for food processing and quality evaluation of packaged food

3. Electronic machinery industry: performance evaluation of refrigerators, freezers, and melting machines, etc

4. Teaching and research institutions: developing preservation technology, researching freezing science, and serving as teaching tools

5. Catering industry: Classification of meat products, determination of price standards, edibility, etc.