X-ray analysis options extended for meat producers
Three versions of the MeatMaster II X-ray fat analyser now available
FOSS announces the MeatMaster II C, a
new compact version of the popular MeatMaster II X-ray analyser for fat
analysis and foreign object detection.
At just over 1.5 metres in length, the MeatMaster II C is nearly a metre shorter than the
standard MeatMaster II and is designed to fit into production areas where space
is tight. It can measure meat in boxes
and trays, blocks of frozen meat and larger meat cuts such as pork bellies and
More MeatMaster options
The new version sits alongside other
versions to give meat producers a broader choice of X-ray solutions.
The MeatMaster II AG is another
dedicated version which is aimed
at producers who need an accurate measurement of the fat content in ground meat
as it is transported from the grinder to the mixer.
MeatMaster II remains the most versatile option allowing raft of proven applications including
loose meat, meat in cartons, frozen meat, frozen whole meat blocks, whole pork
bellies and hams.
All versions measure
fat content to
within 0.8% or better and also
perform foreign object detection of bone down to 5mm and metal detection to 2mm.
Easy to own X-ray
In addition to the new compact version, all
aspects of installing and owning an X-ray analyser have been optimised.
Installation can be completed by FOSS local
experts in a few days using a supplied calibration. New software options
supplied as standard include multi-language interfaces and process control
software for fully automated control of batches. The IP69K MeatMaster units are robust and designed
for easy cleaning and maintenance. A special cleaning rack for holding all
loose items such as the conveyor belt is available for effective routine cleaning
at the end of production.
More about X-ray analysis with the MeatMaster
The FOSS MeatMaster introduced X-ray
analysis to the meat industry in 2003 and today, there are over 200
installations of MeatMasters at meat producers around the world.
X-ray technology gives a 100% scanning of all
meat, regardless of the size of the pieces and whether they are fresh or frozen
or packed in sealed plastic or cardboard boxes. Typical uses include control of fat content in raw meat
trimmings to avoid lean meat giveaway and batch standardization for production
of processed meat products. Innovative software also allows automatic grading
of pork belly cuts for bacon production or selection of pork legs for dry ham
production which in case of the latter helps to improve the expensive
ham-drying process resulting in reduced wasted products.
Typical payback time has been found
to be less than a year and case studies show savings of at least around €2500
per day. The savings are made through
the more rational use of raw materials with the continuous X-ray test results
helping producers to get exactly the right fat/lean mix in their products. This
leads both to improved yield and more consistent quality.