Meat Moisture, Fat & Protein Measurement

Meat processors need reliable meat fat content analysis for their blended 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 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 fat measurement is required to reduce lean give-away and to speed up batch release, as well as to reduce the frequency of external product testing.

The InfraLab e-Series At-Line Meat Analyzer provides accurate measurements of fat, moisture and protein, and also collagen, in grab samples of meat taken from the process for quality assurance purposes.

In addition, we work with our OEM partners who deliver NDC on-line fat measurements as part of a complete batch blending control system.

Please use the Request Information feature to send details about your interest or requirements in meat analysis to us and our applications specialist will respond.
 
If you would like an ON-SITE DEMONSTRATION of how quickly and easily the InfraLab e-Series delivers accurate results, please email us at enquiries@ndcinfrared.com.

 InfraLab Meat Analyzer Fat Protein Moisture Collagen Measurement

 

 

 

 

Meat, fat moisture and protein measurement, collagen measurement, ground beef, reduce lean giveaway, process control, NDC

Related
products:

At Line Near Infrared Analyzers

 

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