Meat

Reduce Lean Giveaway and Maintain Product Quality

Ground beef and pork processors need reliable fat content analysis for their meat products to ensure they are within the specified target value. Rapid at-line testing in a processing plant delivers on-time information required by processors for consistent product quality and reduction of lean giveaway.

With additional measurements of protein, collagen (C/P) and water content, the production and quality personnel can confirm on-target specifications for fat and lean content, speeding up batch release as well as reducing the frequency of external product testing.

With our easy-to-use non-contact InfraLab At-Line Meat Analyzer, requiring no special user skills, in just 10 seconds, we provide accurate instantaneous measurements of fat, moisture and protein, plus collagen, in grab samples of meat taken from the line.

InfraLab is available in three versions: Fat only, Fat plus moisture and protein, or all three components plus collagen.

Its hygienic format, substantial internal memory for thousands of sample data files, plus ethernet connectivity and even the ability to export data to a spreadsheet or similar, InfraLab is already helping many satisfied meat processors own their data and achieve a deeper insight into their process behavior.

With its proven long-term stability and unique ability to self-check, InfraLab needs no re-calibration once it has been adjusted to work in harmony with your preferred methodology or external test house.

View our meat process measurement solution below.