Analysis of the economic effect of the introduction of an infrared analyzer of meat products

Abstract

Meat processing plants, upon receipt of meat raw materials and the release of finished meat products, carry out their laboratory control for the content of protein, fat, potassium salts, phosphorus, iron, vitamins, amino acids, biotin and detection of pathogenic microflora. Laboratory studies are highly costly and time-consuming, require the participation of a large number of specialists, which affects the cost of products. High-tech equipment and digital tools make it possible to conduct studies of qualitative parameters promptly at a high level of accuracy. It is proposed to install the FoodScan 2 Pro IR analyzer in the production workshops and the FoodScan 2 Lab TS with a touch screen and an integrated computer in the finished product quality control laboratory. The analysis of the introduction of express analyzers in the production workshops and laboratory of Cherkizovsky Meat Processing Plant JSC, which will reduce the complexity of operations, replacing the work of 9 laboratory workers who conduct organoleptic examination of raw materials and its chemical analysis, was carried out. The introduction of modern digital equipment will allow saving the current costs of the plant by more than 9 million rubles or 4.8%. The payback period for one-time costs will be 4.3 years.