Rapid fat analysis for everyone on show at Anuga 2012
Solutions for producers of all sizes and business areas will be on show at FOSS stand: Hall 5.2, B 018
Experts in routine analysis will be on hand at the FOSS stand at Anuga 2012 to talk about the many opportunities for testing fat in meat production. MeatScan, FoodScan and MeatMaster products will be on show.
Everyone can share in the value of rapid fat analysis
For smaller producers, the highly versatile MeatScan is a handy cost effective solution for routine fat analysis.
Producers can standardise the meat fat content in batches and avoid over use of expensive raw material. Using the MeatScan, a manufacturer of minced meat products with a daily production of five tons per day will, typically, improve annual earnings by a minimum of €20.000. Incoming raw material can also be assessed for fat content.
A test takes approximately two minutes and can be performed by anyone working in the plant. There are no chemicals involved and the robust MeatScan can be placed next to the production line.
Approved NIR analysis
Another rapid analyser that can be placed right next to the production line is the FoodScan™ Pro Meat Analyser. It is a fast, accurate and easy to use instrument for analysing all stages of meat production - from checking incoming raw material to final product control. In addition to fat, it is pre-calibrated to analyse moisture, protein, salt and collagen delivering results in just 50 seconds.
The NIR calibration supplied is approved by the AOAC for the determination of fat, protein and moisture in meat and meat products.
X-ray gives extra insight
For continuous measurements of fat in entire batches of meat, X-ray solutions such as the FOSS MeatMaster are proving increasingly popular.
The MeatMaster can scan up to 22 tons per hour of fresh, frozen or packed meat and determine fat content, meat contamination and weight with a high accuracy rate. A new option for the MeatMaster in-line meat analyser is helping producers of dried hams to optimise the expensive and lengthy curing process.
Using X-ray technology, the MeatMaster sees through the joints of ham and measures the fat content of the meat while ignoring the bone. This information, together with a weight measurement and the traditional visual assessment gives a complete picture of the fat content. This allows a more effective selection of hams and is proving to significantly reduce the number of defective products found at the end of the long curing process.
Press inquiries at the show: Sandra Pommerenck. +49 4101 517831, firstname.lastname@example.org
FOSS meat market manager: Poul Erik Simonsen, email@example.com