Meat Processing
Take control over natural fat variation
If you produce burgers, sausages, minced meat or other products based on ground meat, controlling fat content is key to running a profitable business. Adding protein and moisture analysis completes the picture.
Natural variation of fat content in meat trimmings is easily +/- 3 to 4%, sometimes more. Even with
carcass classification and employees with long experience, large variations in fat levels for manufacturing meat is unavoidable.
Sampling is time consuming, inaccurate and not sufficient for real in-line blending and compensation.
Measuring fat content in-line enables you to achieve a constant quality while at the same time saving large amounts of money by the reduction of lean give-away.
How to do it
When implementing in-line fat analysis, there are several topics that need to be addressed. Key questions to ask are:
- Where in the process should I analyse?
- When and how should the blending take place?
- How can processes be optimized?
- How will this affect your recipes?
- How to monitor performance and payback?
Odenberg can help you answer many of these questions.
Setting a new standard for in-line analysis
Near-infrared transmission analysis has already become the preferred method for accurate laboratory measurement of fat in meat. Odenberg’s combined transflection and near-infrared technology delivers the accuracy and consistency to do the same for process analysis. All problems previously associated with applying near-infrared analysis directly in the production lines are solved.
All types of meat, fresh and frozen, at any grind size can be measured. Also very coarse grind is no longer a problem to measure accurately. Surface effects with Near Infrared analysis are eliminated by the QVision system that penetrates deep into the meat. Due to the speed of measurements, capacity is best in class and 30 tons/hour can easily be achieved.