Meat processing

Fat content is one of the most important quality factors in meat and meat products. Whether you are deboning and selling trimmings or you are producing hamburgers, sausages, minced meat or similar products, controlling fat content is key to run a profitable business.

Natural variation of fat content in meat trimmings is easily +/- 3 to 4%, sometimes more. Measuring fat content in-line enables you to achieve a constant quality and at the same time save large amounts of money by reducing the amount of lean give-away. Also, as the demand for lean products is growing, controlling fat content becomes increasingly important.