Meat processors need reliable meat fat content analysis for
their batches of hamburger and supermarket ground meat
portions, to ensure they meet the specified value. There
is a general need to measure fat during the the blending process in
order to make adjustments to the batch average. In addition to fat
analysis, protein and moisture content are critical quality
parameters.
Accurate measurement is required to reduce lean give-away
and to speed up batch release, as well as to reduce the frequency
of external prioduct testing.
The InfraLab
e-Series At-Line Meat Analyzer provides accurate
measurements of fat, moisture and protein in grab samples of
meat taken from the process for quality assurance purposes.
NDC Infrared Engineering has developed its in-line Foods
Gauge, the MM710e,
to make real-time measurements not just of fat in meat
products, but of moisture and protein, too, and can also be
supplied via our OEM partners as part of a complete batch blending
control system.
Please use the Request
Information feature to send details about your interest or
requirements to us and our applications specialist will
respond.
If you would like an on-site demonstration of how
quickly and easily the new InfraLab e-Series delivers accurate
results, email us at enquiries@ndcinfrared.com.
