Meat
Take control over natural fat variation
Meat
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.
The QVision 500 Analyzer’s unique transflection technology sets a new standard for in-line analysis. Fat, moisture, protein and color can be measured in parallel with outstanding accuracy.
Process Analytics
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| QVision 500 Analyzer In-line analysis |
The quality of measurement is driven by:
- Penetration far into the food product
- Measuring width of 500 mm
- Automatic reference calibration
Features & Benefits
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Chilling & Freezing
Poultry, Pork, Beef, Food service products.
Odenberg has developed a unique system where multiple products with different cooling/freezing times can be handled at one time. Our system is designed to have the most efficient airflow possible. This gives major savings on the energy required to cool/freeze products. The unique patented Odenberg system offers customers a highly efficient cooling/freezing system which can be easily expanded to meet future production demands.
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| Pallet Link |
Product:
Pallet link cooling, chilling, freezing & handling systems for packaged products
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Odenberg Strengths
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Odenberg Advantages
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