The Sprint is based on rapid green technology and allows for direct protein detection in less than five minutes. This is an advancement for protein analysis and replaces the conventional Kjeldahl method of analyzing meat and dairy products. Using Sprint is simple: just weigh the sample, place it in the system, and press “Start”.
Features
- Sprint is a direct way of converting proteins
- It is very easy to use
- Sprint is more repeatable than other techniques i.e. Kjeldahl and combustion techniques
Food science and bioscience combine for fast, accurate protein testing with CEM’s new SPRINTTM Rapid Protein Analyzer. Sprint is patent-pending and uses ITAG protein-tagging technology. It only identifies and measures protein and not nitrogen which means that you can be certain your results are accurate.
- Does not use hazardous chemicals
- Easy to use
- Only measures protein, not nitrogen
- Safer than Kjeldahl and more accurate
- Downloadable iMethodsTM
- Green Method
- Automated Official AOAC methods
Ideal Applications for SPRINTTM
Meat
Pork, Beef, Turkey, Chicken, Pepperoni, Ham, Summer Sausage, Hard Salami, Hot Dog
Dairy
Protein in Yogurt, Cottage Cheese, Greek Yogurt, Milk, Fluid Milk, Butter Milk, Half and Hald Chocolate Drink, Ice Cream, Cheese, Sour Cream, Non-fat Dry Milk
The Print Rapid Protein Analyzer Complies with These Official Methods
- AOAC Method 2011.04
- AOAC Method 967.12
- AOAC Method 930.33
- AOAC Method 930.29