With pressure from the consumer and supply chain alike to know
that the fat content of ground beef for hamburgers and supermarket
portions meets the stated value, there is a need to measure fat in
the process in order to make adjustments to the batch average. In
pork processing for sausage manufacture and other products the fat
content is also critical.
Controlling on-line or at-line presents opportunities to
reduce lean give-away and to speed up batch release, as well as to
reduce the frequency of external prioduct testing.
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.
The InfraLab at-line foods analyzer provides accurate
measurements of fat in grab samples taken from the process for
quality assurance purposes.
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